Wednesday, August 15, 2012

Dodol/ Sticky Glutinous Rice

Dodol is a sweet candy made from glutinous rice flour palm sugar  and coconut milk.

So far I'd tasted 2 types of dodol, gula melaka dodol and durian dodol. You can find these dodol mostly during Hari Raya or Chinese New Year. But, in Melaka you can find these dodol in anytime. you can also find them in your own!!. Let's make dodol!!!!

It is not difficult to make dodol, all you need it time......howlong??? really depend on you. If you like it chewy and dense, stir it constantly for about 11/2 to 2 hours.

In the making dodol,these are important things need to take notes :
1) Stir constantly, or the dodol will easily get burnt and destroy the texture and taste.
2) Use LOW Fire.
3) For a better taste, use Gula Melaka, not brown or dark brown sugar.
4) If you keep the dodol into a container, make sure the dodol is completely cool, before you lid on.

I used 11/2 to 2 hours making this dodol., because I like chewy and dense dodol.

400-500gm Gula Melaka, cut into pieces
50 - 100 ml water

150 ml water
500 glutinous rice flour
900 ml coconut milk...about 4 coconut

200 gm sugar

Cook (A) until all the Gula Melaka dissolve, strain and keep a side for later use.
Mix ingredients (B), strain and pour it into a wok.
Cook over LOW heat, and stir constantly, until it becomes slightly thick.
Add in Gula Melaka and keep stirring.
Add in coarse sugar, and stir.
Keep stirring until dodol becomes really thick , heavy and separating from the walls of the wok.
Pour it out into a heat safe dish, container .
Allow it to completely cooled.
Cut it into strip, square or diamond shape and serve.

Chop, chop chop  Gula Melaka
Add water, and cook until the Gula Melaka dissolve.

Strain and keep a side.
Mix glutinous rice, coconut milk and water, strain.

Cook in a wok until thick.

 Begin to thick.

Add in Gula Melaka, keep stiring.

 See, it is very hard for it to come together, at this point add coarse sugar.

And ta-da, after adding coarse sugar, it become smooth and shiny,,,,yay!! If you like thin and runny dodol, you can dish up at this stage.
 If you're like me , like the chewy type, keep stirring until you get thick , heavy and separate from wallsof the wok.

Ta-da, see after few hours,cut them into square or diamond shape and serve.

I'm submitting this post to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks


Veronica @ Minty’sKitchen said...

Yummy, dodol! I remember when I was a kid my mum used to stand in front of a charcoal stove stirring dodol. She liked to add some durian flesh into her dodol. Oh, I am drooling now. Thanks for sharing this wonderful recipe.

ICook4Fun said...

I remember my mom used to make this for us too when we were young. My dad, and two brothers will take turn stirring the big wok. It has been a long time since I last had dodol. Seeing this makes me wanted to make some too.

Spice up the Curry said...

new to me.. looks awesome

Jeannie Tay said...

Waa, this is even more difficult than making kaya, the dough must be heavy! After all the muscle flexing, eating this must be real worth it! :D Happy holidays!

lena said...

yesterday i just saw some fresh dodol selling at the mall for raya, i think fresh becos it's still in the container and some still not wrapped up yet but i didnt buy cos it's rather a little expensive for me..almost RM30 for a normal size container but now considering the time and effort put in making a dodol, maybe RM30 is really not that expensive. Thanks for sharing this recipe, hope i can make my own dodol some time .

kitchen flavours said...

Your dodol looks good! I am not a fan of dodol but used to buy them a lot from TKH in Malacca for my KL friends. If you love dodol, then it is definitely economical and delicious when homemade!

Annielicious Food said...

OMG! Can i have 1 piece of this? Arrgh!!! This is one of my childhood favorite!!! :(

My Little Space said...

Gosh, one of my favourite dessert. lol. This is just so addictive.