Traditional Dodol Recipe: An Exotic Delight from Southeast Asia

Ingredients

2 cups of sticky rice flour
2 cups of palm sugar
2 cans (800ml each) of coconut milk
1/2 cup of water
1/2 teaspoon of salt
Pandan leaves (optional, for aroma)

Steps and instructions

Start by mixing the sticky rice flour with water in a large bowl until it forms a smooth paste. Set this aside for later.
In a large saucepan, combine the palm sugar, salt, and coconut milk. Stir the mixture on medium heat until the sugar is fully dissolved.
Next, add the rice flour paste to the saucepan. Stir continuously to avoid any lumps forming.
Lower the heat and continue to stir the mixture until it thickens. This process can take up to 2 hours.
If using, add the pandan leaves to the mixture for aroma.
Once the mixture has thickened into a firm dough, transfer it into a greased baking tray.
Allow the dodol to cool completely. It should become firm as it cools.
Once cooled, cut the dodol into squares or desired shape and serve.

Tools for making

Large mixing bowl - Needed to mix the sticky rice flour and water into a paste.
Large saucepan - Used to combine and cook the palm sugar, salt, and coconut milk mixture.
Stirring spoon - Essential for stirring the mixture continuously to avoid lumps and ensure even cooking.
Baking tray - Used to transfer and cool the dodol mixture before cutting into desired shapes.
Grease or oil - Required to grease the baking tray to prevent sticking.

Recipe variations

Replace sticky rice flour with glutinous rice flour for a slightly different texture.
Add roasted peanuts or sesame seeds to the mixture for added crunch and flavor.
Include grated coconut or coconut flakes in the dodol for a more pronounced coconut taste.
Experiment with different natural flavorings such as pandan extract, vanilla extract, or rose water.
For a savory twist, substitute palm sugar with brown sugar and add grated cheese to the mixture.
Make a chocolate version by adding cocoa powder or melted chocolate to the dodol mixture.
Create a fruity variation by incorporating mashed bananas, durian pulp, or grated coconut with jackfruit.
For a vegan option, replace cow's milk with plant-based milk like coconut milk or almond milk.

Recipe overview

Dodol is a traditional sweet treat prevalent in many countries across Southeast Asia, including Indonesia, Malaysia, and the Philippines. It is a thick, sticky dessert made primarily from sticky rice flour, palm sugar, and coconut milk, resulting in a rich and dense delicacy that is both sweet and slightly salty. The process of making Dodol is quite labor-intensive, requiring continuous stirring over a prolonged period until it reaches the desired consistency. However, your efforts will be rewarded with a unique and delicious dessert that is loved across generations. This recipe also includes the optional addition of pandan leaves for an extra aromatic note. Enjoy the process of making this dessert, and savor the unique sweetness of your homemade Dodol!

Common questions

Can I use regular rice flour instead of sticky rice flour? No, sticky rice flour is necessary to achieve the desired texture and consistency of dodol.
Can I substitute palm sugar with other types of sweeteners? Palm sugar provides a unique flavor to dodol, but if unavailable, you can use brown sugar as a substitute.
How long does it take for the dodol mixture to thicken? The cooking process can take up to 2 hours for the mixture to thicken properly.
Do I have to continuously stir the dodol mixture? Yes, continuous stirring is necessary to prevent lumps from forming and to ensure even cooking.
Can I add other flavors or ingredients to the dodol? While traditional dodol is made with simple ingredients, you can experiment by adding roasted peanuts, sesame seeds, or other flavorings of your choice.
How should I store the dodol? Store the dodol in an airtight container at room temperature. It can last for up to two weeks.
Can I make dodol ahead of time? Yes, you can make dodol ahead of time and store it until needed. Just make sure to keep it in an airtight container to maintain freshness.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the sticky rice flour paste.
Saucepan - A large saucepan for cooking the palm sugar and coconut milk mixture.
Spatula - A utensil for stirring the dodol mixture to prevent sticking and ensure even cooking.
Baking Tray - A greased baking tray for transferring and cooling the dodol mixture.
Knife - A sharp knife for cutting the cooled dodol into desired shapes and sizes.

Origin stories

Dodol is a sweet, sticky treat that originates from the Southeast Asia region, primarily Indonesia, Malaysia, and the Philippines. This dense confection has a history spanning centuries and is often associated with traditional festivities and celebrations. The process of making dodol is labor-intensive, requiring constant stirring over a couple of hours. This diligent work symbolizes patience and perseverance in local cultures. Interestingly, the word 'dodol' itself is said to mimic the sound made by the mixture when it's being stirred in the pot. So, every time you enjoy a piece of dodol, you're partaking in a culinary tradition that echoes with the rhythmic sounds of its creation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.