Ingredients with Measurements:
- 2 cups corn kernels
- 1 cup coconut milk
- 1 cup palm sugar
- 1/2 tsp salt
- 1/4 cup rice flour
Special equipment needed:
- Non-stick pan
- Wooden spoon
Step-by-step instructions:
1. Blend the corn kernels in a food processor until smooth.
2. In a non-stick pan, combine the blended corn, coconut milk, palm sugar, and salt. Cook over medium heat, stirring constantly with a wooden spoon.
3. After 10 minutes, add the rice flour and continue stirring until the mixture thickens and pulls away from the sides of the pan.
4. Pour the mixture into a greased square pan and let it cool for at least 30 minutes.
5. Once cooled, cut the dodol into small squares or rectangles.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 12-16 pieces
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugar: 18g
Protein: 2g
Substitutions for ingredients:
- Corn kernels can be substituted with cornmeal or corn flour.
- Coconut milk can be substituted with any non-dairy milk.
- Palm sugar can be substituted with brown sugar or honey.
- Rice flour can be substituted with all-purpose flour or cornstarch.
Variations:
- Add pandan leaves or vanilla extract for additional flavor.
- Top with grated coconut or chopped nuts for texture.
Tips and tricks:
- Stir constantly to prevent burning.
- Use a non-stick pan to prevent sticking.
- Grease the pan before pouring the mixture to make it easier to remove.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave for 10-15 seconds or steam for 5 minutes to soften.
Presentation ideas:
Arrange the dodol on a plate and sprinkle with grated coconut or chopped nuts.
Garnishes:
Grated coconut or chopped nuts
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dodol is too dry, add more coconut milk.
- If the dodol is too wet, cook for a few more minutes until it thickens.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Dodol is a traditional Indonesian sweet made from rice flour, coconut milk, and palm sugar. It is commonly served during festivals and special occasions.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Indonesian
Taste: Sweet, Sticky, Gooey, Caramelized