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The preparation of dodol kukus requires a combination of essential ingredients that impart its signature rich, creamy sweetness, fragrant aroma, and chewy texture. Traditionally, the recipe is divided into four main components to facilitate the preparation process. Ingredient A is used to produce tahi minyak (caramelised coconut milk solids), which enhances the aroma and flavour; Ingredient B consists of banana leaves, lightly wilted over heat, to be used as a lining for the mould to prevent sticking and to add a natural fragrance; Ingredient C is a sugar mixture combining palm sugar and granulated sugar to create the colour and sweetness of the dodol; and Ingredient D is a mixture of glutinous rice flour, tapioca flour, and thick coconut milk, which forms the base texture of the dodol. This separation of ingredients not only helps ensure consistent taste and quality but also reflects the unique preparation technique of dodol kukus.

The ingredients are as follows:

Ingredient A – Tahi Minyak

• 1 cup thick coconut milk

• A pinch of salt

Ingredient B – Dodol Lining

• Banana leaves, as needed (wilted until soft)

Ingredient C – Sugar Mixture

• 1 cup palm sugar

• ½ cup granulated sugar

• 1 cup water

Ingredient D – Flour Mixture

• 2 cups glutinous rice flour

• 1 tablespoon tapioca flour

• 1½ cups thick coconut milk

Step 1: Making Tahi Minyak

1. Place the thick coconut milk and a pinch of salt into a wok or saucepan.

2. Cook over medium heat for approximately 30 minutes until the coconut milk releases its oil and small golden-brown solids form.

3. Separate the oil and tahi minyak, and set aside for later use.

Step 2: Preparing the Banana Leaves

1. Lightly wilt the banana leaves over low heat or briefly dip them in hot water to make them softer and less likely to tear.

2. Wipe dry and set aside to line the baking pan.

Step 3: Preparing the Sugar Mixture

1. Combine the palm sugar, granulated sugar, and water in a saucepan.

2. Cook over medium heat until all the sugar is completely dissolved.

3. Strain the mixture to remove impurities, then leave it to cool until lukewarm.

Step 4: Preparing the Dodol Batter

1. In a large mixing bowl, combine the glutinous rice flour, tapioca flour, and thick coconut milk. Mix until well blended.

2. Add the lukewarm sugar mixture to the flour mixture and stir until evenly combined.

3. Strain the batter to achieve a smooth, lump-free texture.

Step 5: Steaming the Dodol

1. Preheat the steamer.

2. Brush the banana leaf lining with the oil extracted from the tahi minyak.

3. Pour the dodol batter into the prepared pan and smooth the surface evenly.

4. Steam for 15–20 minutes until fully cooked. Cooked dodol will appear smooth, chewy and will not stick to the fingers.

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