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The ingredients for preparing this dish are mixed and cooked until they have a thick and glossy texture to produce sweet, chewy dodol. Here are the ingredients to prepare Dodol Penganan:

Coconut milk – uses thick coconut milk to create a fatty texture.

Brown sugar or Palm sugar – gives color and traditional sweetness.

Granulated sugar – to balance the sweetness.

Glutinous flour – the main ingredient that gives concentration and chewy texture to dodol.

A pinch of salt – to add delicacy and balance of taste.

Here are the basic steps in making dodol:

Materials

500 grams of glutinous rice flour

500 grams of palm sugar (cut into small pieces for easier dissolving)

300 grams of granulated sugar

1 liter of condensed coconut milk (from old coconuts for a stronger fatty taste)

1/2 liter of liquid coconut milk

A pinch of salt

Preparation Steps

Prepare the coconut milk – Mix the thick coconut milk and liquid coconut milk into a large pot. Heat over medium heat, and stir gently until it releases the aroma of coconut milk.

Add sugar – Add palm sugar and granulated sugar to the heated coconut milk. Keep stirring until all the sugar is completely dissolved and the mixture is thick and golden in color.

Add glutinous flour - After the sugar dissolves, add glutinous flour little by little while stirring so that it does not clump. Make sure the heat is reduced so that the mixture does not burn on the bottom of the pot.

Stirring process – Continue stirring the mixture non-stop for several hours (usually between 3-5 hours) until the mixture becomes thick, smooth, and shiny. This stirring is important to produce a chewy dodol texture.

Maturity test - Dodol is said to be ready when the mixture does not stick to the pot and is easy to lift. At this stage, the dodol will be dark in color and have a strong fragrance.

Pouring into the container - After the dodol is cooked, pour the mixture into a pan that has been lightly oiled so that the dodol does not stick. Allow to cool completely before cutting into desired shapes.

Storage – Store dodols in an airtight container to ensure they stay soft and last longer.

Here are some additional tips:

Gotong-royong – The process of mixing dodol is usually done in a group as it requires a lot of time and energy.

Use of medium flame – It is important to use a medium and stable flame so that the dodol does not burn easily.

Flavor variations – Dodol can be added with flavors such as durian or pandan to create flavor variations that suit the taste.

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