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Dodol – Malaysian Coconut Palm Sugar Candy
Dodol is a chewy candy that appears on the table in Malaysia before Hari Raya. In the past, several people took turns stirring for hours in a copper cauldron over an open fire. At home, a heavy pot and patience are enough. Coconut milk, palm sugar and glutinous rice flour thicken until oil separates and the mixture shines dark brown. You cut it into small pieces and eat it with black tea or coffee.
Dodol – Malaysian Coconut Palm Sugar Candy
Laura Chen
24
15 minutes
125 minutes
180
Malaysian
Dessert
Dodol is a Malaysian candy of coconut milk, palm sugar and glutinous rice flour that you cook down for about 2 hours, stirring. It turns dark brown and chewy and tastes of caramel. In Malaysia families cook it in large cauldrons before Hari Raya.
Ingredients
- 1 l coconut milk
- 400 g gula melaka (Malaysian palm sugar from coconut blossom sap), chopped
- 50 g brown sugar
- 200 ml water
- 2 pandan leaves (screwpine leaves, vanilla and hay aroma), knotted
- 200 g glutinous rice flour
- 50 g rice flour
- 1/2 tsp salt
- 1 tsp vegetable oil for the pan
Instructions
- Boil the gula melaka, brown sugar and water with the pandan leaves for 5 minutes, until the sugar has dissolved. Pour the syrup through a sieve and keep the pandan leaves.
- In a large heavy-bottomed pot, stir the glutinous rice flour, rice flour and salt with 300 ml of the coconut milk into a smooth batter without lumps.
- Stir in the rest of the coconut milk and the syrup and return the pandan leaves to the pot.
- Bring the mixture to a simmer over medium heat, stirring constantly. After 20 minutes it thickens like pudding.
- Turn the heat to low and keep stirring. Scrape the bottom so nothing sticks. After about 1 hour 30 minutes, oil separates and the mixture turns dark brown.
- Keep cooking until the mixture shines and pulls away from the side of the pot as one mass, about 2 hours in all. Fish out the pandan leaves.
- Spread the mixture in an oiled pan 20 x 20 cm and smooth it with an oiled spoon.
- Let the dodol set for at least 6 hours at room temperature. Cut it into 24 pieces with an oiled knife.
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