Homemade Dodol Recipe (Glutinous Rice Sweet)

Dodol is a sweet and sticky treat that is popular in Southeast Asia and South Asia. The dark and chewy toffee-like glutinous rice sweet dish is made mainly from Palm based sugar, coconut milk and glutinous rice flour.

They are normally served during festivals in Malaysia, Singapore, Brunei and Indonesia. A similar dish can also be found in India and Sri Lanka, other ingredients such as cashews, and raisins may be added.

Durian dodol is another version of this sweet made from durian which gives it a distinctive taste.

Chinese Version: 简单传统椰糖糯米糕(DODOL)食谱

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Homemade Dodol Recipe (Glutinous Rice Sweet) |MyKitchen101en

Yield: 20 servings

Ingredients:

75g palm sugar
150g coconut milk
75g glutinous rice flour
50g water
30g coconut oil (or vegetable oil)

Instructions:

1 Palm sugar often comes in block, cut into small chunks with cleaver or use a vegetable grater to break down the sugar block before use.

2 Mix in palm sugar, water and coconut milk, stir well to dissolve the palm sugar.

3 Add oil and glutinous rice flour to the mixture, mix well and eliminating any lumps with a whisk.

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4 Stir constantly over medium-low heat, it is completely cooked when a firm shiny paste formed. The entire cooking process for this recipe takes about 20-25 minutes.

5 The color will become darker when cool down. For storage, wrap with cling wrap and keep refrigerated.

6 Left to cool before cutting with a non-stick knife. It cuts easier and less sticky when cold.

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75 g palm sugar
150 g coconut milk
75 g glutinous rice flour
50 g water
30 g coconut oil (or vegetable oil)

Palm sugar often comes in block, cut into small chunks with cleaver or use a vegetable grater to break down the sugar block before use.
Mix in palm sugar, water and coconut milk, stir well to dissolve the palm sugar.
Add oil and glutinous rice flour to the mixture, mix well and eliminating any lumps with a whisk.
Stir constantly over medium-low heat, it is completely cooked when a firm shiny paste formed. The entire cooking process for this recipe takes about 20-25 minutes.
The color will become darker when cool down. For storage, wrap with cling wrap and keep refrigerated.
Left to cool before cutting with a non-stick knife. It cuts easier and less sticky when cold.