Desserts > Traditional Desserts > Indonesian

Dodol Singkong (Cassava Dodol) Recipe

Ingredients with Measurements:
- 500g grated cassava
- 400ml coconut milk
- 200g palm sugar
- 1/2 tsp salt
- 2 pandan leaves

Special equipment needed:
- Large non-stick pan
- Wooden spoon
- Parchment paper

Step-by-step instructions:
1. In a large non-stick pan, mix the grated cassava, coconut milk, palm sugar, salt, and pandan leaves.
2. Cook the mixture over medium heat, stirring constantly with a wooden spoon to prevent burning.
3. Keep stirring until the mixture thickens and becomes sticky, which should take about 30-40 minutes.
4. Remove the pandan leaves and transfer the mixture onto a parchment paper-lined tray.
5. Flatten the mixture with a spatula and let it cool down to room temperature.
6. Once cooled, cut the dodol into small pieces and serve.

- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
- Medium heat
Serving size:
- Makes about 20 small pieces

Nutritional information:
- Calories per serving: 120
- Total fat: 3g
- Total carbohydrates: 23g
- Protein: 1g

Substitutions for ingredients:
- You can use brown sugar instead of palm sugar.
- You can use banana leaves instead of parchment paper.

- You can add roasted peanuts or sesame seeds to the mixture for added texture and flavor.
- You can also add food coloring to make the dodol more visually appealing.

Tips and tricks:
- Stir constantly to prevent burning.
- Use a non-stick pan to make it easier to remove the dodol from the pan.
- Let the dodol cool down completely before cutting it into pieces.

Storage instructions:
- Store the dodol in an airtight container at room temperature for up to 3 days.

Reheating instructions:
- You can reheat the dodol in the microwave for a few seconds or in a steamer for a few minutes.

Presentation ideas:
- Arrange the dodol on a plate and sprinkle some sesame seeds on top.

- Sesame seeds

- Tea or coffee

Suggested side dishes:
- None

Troubleshooting advice:
- If the mixture is too dry, add more coconut milk.
- If the mixture is too wet, cook it for a few more minutes until it thickens.

Food safety advice:
- Make sure to use fresh cassava and coconut milk.
- Wash your hands and utensils thoroughly before and after handling the ingredients.

Food history:
- Dodol is a traditional Indonesian sweet made from various ingredients such as glutinous rice flour, coconut milk, and palm sugar.

Flavor profiles:
- Sweet, creamy, and slightly nutty.

Serving suggestions:
- Serve the dodol as a snack or dessert.

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Region: Indonesian

Taste: Sweet, Sticky, Chewy, Coconutty