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Dodol
A rich, sticky, toffee-like sweet confection, traditionally prepared for Hari Raya celebrations. It requires significant patience and constant attention.
đ§ Ingredienser
- 500g Glutinous rice flour(Also known as sweet rice flour.)
- 2L Coconut milk(Full-fat, fresh or canned. If using canned, ensure it's good quality.)
- 800g Palm sugar(Gula Melaka or other good quality palm sugar. Chop or grate if in a solid block.)
- 5-6 Pandan leaves(Tied into a knot to release fragrance. Can be substituted with 1 tsp pandan extract if unavailable, but fresh is preferred.)
- 200ml Water(Optional, to help dissolve palm sugar if needed.)
- 1/2 teaspoon Salt(Enhances flavor.)
đšâđł Instruktioner
- 1
Prepare the palm sugar syrup: In a saucepan, combine the chopped palm sugar with 200ml of water (if needed to help dissolve) and the knotted pandan leaves. Heat gently over low heat, stirring until the sugar is completely dissolved. Simmer for about 5-10 minutes until slightly thickened. Strain the syrup through a fine-mesh sieve to remove any impurities and discard the pandan leaves. Set aside.
â±ïž 15 minutes - 2
Combine wet ingredients: In a large, heavy-bottomed pot or wok, whisk together the glutinous rice flour and coconut milk until smooth and no lumps remain. Ensure the mixture is homogenous.
â±ïž 10 minutes - 3
Incorporate sugar and salt: Gradually pour the prepared palm sugar syrup into the glutinous rice flour and coconut milk mixture while whisking continuously. Add the salt and stir well to combine everything evenly.
â±ïž 5 minutes - 4
Cook the dodol: Place the pot over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, ensuring you scrape the bottom and sides of the pot to prevent sticking and burning. This is the most crucial and time-consuming step.
â±ïž 3-4 hours - 5
Continue stirring: As the mixture thickens, reduce the heat to low. The dodol will start to bubble and splatter, so be cautious. Keep stirring vigorously and continuously. The mixture will gradually darken in color and become very thick and glossy.
â±ïž Continuous - 6
Test for doneness: The dodol is ready when it pulls away cleanly from the sides of the pot and the bottom, and it no longer sticks to a spoon when scraped. A traditional test is to drop a small amount onto a piece of greased banana leaf or a plate; if it solidifies and doesn't stick or spread excessively, it's done. The texture should be like thick caramel or toffee.
â±ïž Intermittent testing throughout cooking - 7
Mold and cool: Once cooked, immediately pour the hot dodol into a greased tray or mold. Spread it evenly. Allow it to cool completely at room temperature for several hours, or preferably overnight, before cutting into desired shapes.
â±ïž Several hours to overnight
đĄ Proffstips
- âConstant, vigorous stirring is essential to prevent the dodol from burning and to achieve the correct sticky, chewy texture.
- âUse a large, heavy-bottomed pot to distribute heat evenly and minimize sticking.
- âBe patient; this process takes a significant amount of time and effort.
- âWearing gloves can help protect your hands from the heat when stirring.
- âDodol is often cooked communally, with family and friends taking turns stirring.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Durian Dodol: Add pureed durian pulp during the last hour of cooking.
- Other Flavors: Incorporate ingredients like jackfruit (nangka), sweet potato, or even chocolate for different taste profiles.