Dodol is a sweet dish most popular among the Johoreans during Hari Raya. The consistency of this dessert is sticky like toffee, and the best Dodol must have a good stretch factor to them. With gula melaka and coconut milk as its main ingredient, this confectionery has become a Malaysian favourite—many falling prey to its irresistible charm. Even then, the process of making this sweet delight is no easy task. A lot of energy goes into making this snack. So, all hands on deck!
This sweet confectionery is usually cooked in large batches that is enough to feed a village. It also takes up to 12 hours to prepare. In most kampungs, villagers cook this snack on an open flame with a detailed schedule of who watches the wok. It takes a lot of energy to stir the concoction because of its thick consistency. Not to mention, this confectionery is known to burn easily due to its high sugar content as well.
Origin of Dodol
It is believed that the Indonesians first introduced this snack in the 16th century before it made its way to Malaysia. Although not entirely clear, the Dodol is said to be from the Java people. It is typically made with local produce like coconut milk and sugar. As the Java people migrated, so did their culture.
In Malaysia, this confectionery is often sighted during the festive season of Hari Raya. Although less common now, the act of getting together with family to cook up Dodol bears a significant symbolism. The combined effort necessary in making this sweet delight nurturing bonds between family.
Dodol Recipe: How to Make Authentic Dodol at Home
Difficulty: Easy9-10
servings5
minutes50
minutes271
kcalDodol is a traditional Malays sweet, typically served during Hari Raya. This dark toffee-like delight is chewy and nutty because of the palm sugar.
Ingredients
1 ½ cup coconut milk
1 ½ cup glutinous rice flour
1 cup gula Melaka
½ cup sugar
1 cup water
1 tbsp. glutinous rice
Directions
- Heat a large wok and toast the glutinous rice. Heat the rice through or until slightly brown and set aside. Once the rice has cooled down, blend into a fine powder with a dry blend er.
- Now, add the sugars, water, coconut milk and rice flour into the wok and stir continuously until the mix thickens. Keep the flame on medium-high.
- Add in the blended glutinous rice into the wok and stir well for at least an hour.
- Once you’re satisfied with the consistency, pour the thick dodol into a banana leaf-lined container and let to cool completely before closing the lid.
Ways to Enjoy Dodol
Because this confectionery is so sweet, we recommend you pair this dessert with a cup of hot black tea. It’s a combination you’ll fall in love with!
When you cut into this sweet delight to serve, wet your knife each time for a smoother slice.
Explore other popular Malaysian delights with Lokataste Recipe and more!
