Dodol

Stir dodol in the microwave at 3 minutes interval, stirring vigorously at every interval

Cook and stir, until dodol is shinny and does not stick to your finger when touched.

I have not enjoyed eating a good dodol since my mother-in-law passed away. She made the best ever cos she is very particular about the ingredients used. She would insist that the brown sugar used was not any gula melaka from the store, it must be gula kabung from Kuala Pilah. A whole day of stirring the dodol in a brass wok and a wooden paddle which is as long and large like an oar. Now, with the microwave, there is no need to sweat over a hot stove anymore. A good dodol can be produced in less than an hour.

Ingredients:

(A):
1/2 cup sugar
1/2 lb gula melaka - Chopped
1/2 cup water
1 pandan leaf

(B)

1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand

100 ml water

Method:

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.

Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Serves