📝 About This Recipe
Dodol is a beloved sticky confection originating from Indonesia and Malaysia, traditionally served during festive occasions like Eid al-Fitr. This dark, glossy treat is crafted through hours of patient stirring, resulting in a complex flavor profile of smoky palm sugar and creamy coconut. Its unique, fudge-like texture and aromatic pandan scent make it an unforgettable centerpiece of Southeast Asian hospitality and a true labor of love.
🥗 Ingredients
The Flour Base
- 500 grams Glutinous rice flour (sifted)
- 50 grams Rice flour (sifted, for structure)
Sweeteners and Aromatics
- 500 grams Gula Melaka (Dark Palm Sugar) (chopped finely for easy melting)
- 100 grams Granulated white sugar
- 5-6 pieces Pandan leaves (washed and tied into a knot)
- 250 ml Water (for melting the sugar)
- 1 teaspoon Salt (to balance the sweetness)
The Coconut Component
- 1 liter Thick coconut milk (Santan Pekat) (freshly squeezed is best)
- 500 ml Thin coconut milk (Santan Cair)
- 1 tablespoon Vegetable oil (only for greasing the tray)
👨🍳 Instructions
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1
In a medium saucepan, combine the chopped Gula Melaka, granulated sugar, salt, water, and the knotted pandan leaves. Heat over medium heat, stirring occasionally until the sugars are completely dissolved.
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2
Once the sugar syrup is ready, strain it through a fine-mesh sieve to remove any impurities or grit from the palm sugar. Set aside to cool slightly.
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3
In a very large, heavy-bottomed wok or a non-stick pot (traditionally a 'kawah'), whisk together the glutinous rice flour and regular rice flour.
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4
Gradually pour the thin coconut milk into the flour mixture, whisking constantly to ensure there are no lumps. The batter should be smooth and liquid.
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5
Slowly pour the strained sugar syrup into the flour and coconut milk mixture, whisking continuously until the color is uniform.
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6
Add the thick coconut milk to the wok and stir well. Turn the heat to medium-low to begin the cooking process.
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7
The most critical phase begins now: stir the mixture constantly using a long wooden paddle. Do not stop, as the bottom can burn very easily.
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8
After about 1 hour, the mixture will start to thicken into a custard-like consistency. Continue stirring in a circular or figure-eight motion.
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9
Around the 2-3 hour mark, the dodol will become very thick and heavy. The oil from the coconut milk will begin to separate (break), which is essential for the glossy finish.
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10
Keep stirring until the dodol becomes dark brown, very shiny, and pulls away cleanly from the sides of the wok. This usually takes 4 to 5 hours total.
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11
To test for doneness, take a small piece and let it cool; if it doesn't stick to your fingers and is firm yet elastic, it is ready.
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12
Remove the pandan leaves and carefully pour the hot dodol into a tray greased with a tiny bit of oil. Level the surface and let it cool completely for at least 8 hours or overnight before cutting into diamonds or squares.
💡 Chef's Tips
Always use a heavy-bottomed pot or wok to distribute heat evenly and prevent scorching. Fresh coconut milk is highly recommended over canned versions for the best oil separation and flavor profile. If your arms get tired, take turns with a family member; the stirring must be continuous for a smooth texture. Store the finished dodol in an airtight container; it stays fresh at room temperature for up to 2 weeks or can be frozen for months. For a modern twist, you can add 1/2 cup of durian puree or toasted sesame seeds during the last hour of cooking.
🍽️ Serving Suggestions
Serve at room temperature with a cup of hot, bitter Black Coffee (Kopi O) to balance the sweetness. Pair with other traditional Malay 'Kuih' like Kuih Lapis or Bingka Ubi for a festive dessert platter. Wrap individual bite-sized pieces in colorful cellophane or dried corn husks for a beautiful homemade gift. Serve alongside a glass of warm Teh Tarik for the ultimate Southeast Asian afternoon tea experience. Cut into small cubes and serve as a topping for shaved ice desserts like ABC or Cendol.