Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1 cup brown sugar
- 1 cup roasted peanuts, chopped
- 1/2 cup desiccated coconut
- 1/4 cup water
- 1/4 tsp salt
Special equipment needed:
- Large mixing bowl
- Wooden spoon or spatula
- 8-inch square baking dish
- Parchment paper
- Steamer
Step-by-step instructions:
a. In a large mixing bowl, combine glutinous rice flour, coconut milk, brown sugar, water, and salt. Mix well until the sugar is dissolved.
b. Add chopped peanuts and desiccated coconut to the mixture. Stir until well combined.
c. Line an 8-inch square baking dish with parchment paper. Pour the mixture into the dish and spread it evenly.
d. Steam the mixture for 1 hour or until it becomes firm and sticky.
e. Remove from the steamer and let it cool down for a few minutes.
f. Once it's cool enough to handle, remove the dodol from the baking dish and cut it into small pieces.
g. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Steam at medium-high heat.
Serving size:
This recipe makes about 16 pieces of peanut-coconut dodol.
Nutritional information:
Each piece of peanut-coconut dodol contains approximately:
- Calories: 180
- Fat: 7g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 1g
- Sugar: 14g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or cornstarch.
- Brown sugar can be substituted with palm sugar or white sugar.
- Roasted peanuts can be substituted with other nuts like cashews or almonds.
- Desiccated coconut can be substituted with fresh grated coconut.
Variations:
- Add some pandan leaves or vanilla extract for extra flavor.
- Use different types of nuts or dried fruits for a different twist.
Tips and tricks:
- Make sure to stir the mixture well to avoid lumps.
- Use a non-stick baking dish or line it with parchment paper to prevent sticking.
- Let the dodol cool down before cutting it into pieces to avoid it from falling apart.
Storage instructions:
- Store the peanut-coconut dodol in an airtight container at room temperature for up to 3 days.
- For longer storage, keep it in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Reheating instructions:
- To reheat, steam the dodol for a few minutes until it becomes soft and sticky again.
Presentation ideas:
- Arrange the peanut-coconut dodol on a plate and sprinkle some desiccated coconut on top for a nice presentation.
Garnishes:
- Sprinkle some chopped peanuts or sesame seeds on top for extra crunch.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Enjoy the peanut-coconut dodol as a snack or dessert on its own.
Troubleshooting advice:
- If the dodol is too dry, add a little bit more coconut milk or water.
- If the dodol is too wet, steam it for a few more minutes until it becomes firm.
Food safety advice:
- Make sure to use clean and fresh ingredients.
- Wash your hands and utensils before preparing the dodol.
Food history:
- Dodol is a traditional Indonesian sweet snack made from glutinous rice flour, coconut milk, and sugar. It is commonly found in various regions of Indonesia, Malaysia, and the Philippines.
Flavor profiles:
- The peanut-coconut dodol has a sweet and nutty flavor with a sticky and chewy texture.
Serving suggestions:
- Serve the peanut-coconut dodol as a snack or dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian