Traditional Dodol
Hidangan tradisional · Southeast Asian
A classic, rich, and chewy glutinous rice cake dessert, slow-cooked to perfection. It's a labor of love, resulting in a sweet, caramel-like confection.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Glutinous rice flour500g
- Coconut milk (thick)1000ml
- Palm sugar (gula melaka)500g
- Water200ml
- Salt1 tsp
Langkah
- 1
Prepare the palm sugar syrup: dissolve palm sugar in water over low heat. Strain to remove impurities.
- 2
In a large, heavy-bottomed pot, combine glutinous rice flour and thick coconut milk. Stir until well combined and no lumps remain.
- 3
Add the strained palm sugar syrup and salt to the pot. Stir continuously.
- 4
Cook over low to medium heat, stirring constantly to prevent sticking and burning. This process can take 2-3 hours.
- 5
The dodol is ready when it thickens significantly, pulls away from the sides of the pot, and has a glossy, caramel-like appearance.
- 6
Pour the mixture onto a greased banana leaf or parchment paper. Let it cool completely.
- 7
Once cooled, cut into desired shapes (squares or rectangles).
