Posted by: Jonjon | July 16, 2009

Asian – Dodol 9/10

Asian – Dodol 9/10

July 16 2009

1:1:2:2:1:1.7 sugar:gula meka:water:glutinous rice flour, bit of rice flour, coconut cream

1/2 cup sugar 1/8 cup
1/2 lb gula melaka – Chopped 1/8 cup
1/2 cup water 1/8 cup
1 pandan leaf
Or 1 tsp pandan essence
1 cup glutinous rice flour 1/4 cup
1 tbsp rice flour 1 teaspoon
1 can 400 ml coconut cream – Savoy brand 100ml
100 ml water 25ml
Combine ingredients A and cook on “high” for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.
Cook on “high” at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.
Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.
Stir dodol in the microwave at 3 minutes interval, stirring vigorously at every interval

Cook and stir, until dodol is shinny and does not stick to your finger when touched.

I really liked this. It tasted like candy after it has cooled, hard on the outside and chewy on the inside, but really sticky to the teeth. I think I may perhaps microwaved it a bit too much. Using the adjusted quantity, I microwaved about 4-5 times at 1min 30 seconds each. At first it was just a bit gooey, but then once it started to dry up, it started to develop kinda like a gluten like texture, and yeah. It tastes best when warm, because that’s when you get the bubblegum like and sticky texture. I thought it was quite good, easy to make really. Might make it again someday.


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