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

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

Chinese Version: 简单传统椰糖糯米糕(DODOL)食谱

Homemade Palm Sugar Dodol

 

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.

Homemade Palm Sugar Dodol

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

Homemade Palm Sugar Dodol

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

Homemade Palm Sugar Dodol

 

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.

Homemade Palm Sugar Dodol

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

Homemade Palm Sugar Dodol

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

Homemade Palm Sugar Dodol