Everyone in Malaysia still in the Hari Raya Aidilfitri mood, right? My office will have our Hari Raya Aidilfitri gathering tonight. Hehehehehe.... Anyone in Malaysia will surely know dodol but not everyone know how to cook dodol. The dodol recipe is simple and cooking it is not that hard exactly. The hard part is, when you need to stir it until the dodol become thick. Its a long process, you need at least 4 hours. You need to continuously stir it. Today, I am sharing my mother in law dodol recipe pictures and video. We were using gas cooker for this process since it will not produce smoke and we can easily take pictures. Normally, people will used firewood to cook dodol.
9kg granted Coconut.
2kg glutinous rice flour
500g rice flour
1kg white sugar
4 Pandan Leaves (knotted)
You need to get the coconut milk from the grated coconut. 9 kg grated coconut will get you at least 2 liters of thick coconut milk. Boil the coconut milk, add white sugar and pandan leaves. Cook until we can see the coconut oil on top of the the coconut milk. The colour will be darken too. Stir the boil ingredient slowly from time to time.
In the meantime, mix the glutinous rice flour and rice flour with water. Make sure you mix it well until the mixture became smooth and brown in colour. When the Cook coconut milk already produce oil, take out the pandan leaves. You can now add the flour mixture to the pan. After this, you need to stir the dodol non stop or you will get a burn dodol. Make sure your gas cooker is on low heat at this moment.
Keep on stiring the dodol until it become thick and shiny. Remember, you need at least 4 hours for the whole cooking process. You can use banana leaves to test if the dodol already cook or not. If the dodol don't stick on the leaves, that's mean the dodol is ready. After the dodol is cooked, you can put it on a tray with banana leaves on it. Used the granted coconut on the sticky left over pan. It will help you easily clean and dish washing your pan later.