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Dodol is a Southeast Asian candy made of rice flour, palm sugar, and coconut milk. It can be flavored with durian, mango, apple, pineapple, coconut, and vanilla bean. The mixture is heated and stirred constantly until it reaches a thick, rubber-like consistency. It is then poured into a vessel to cool and cut into strips or shapes.
Dodol is a type of sweet candy which is produced in Southeast Asia. The base of the candy is rice flour and palm sugar which forms into dense, slightly sticky squares or diamonds. Dodol can be flavored in many ways, but by far the most popular in Southeast Asia is the durian fruit flavored candy. Other flavors include mango, apple, pineapple, coconut and vanilla bean. Candy is often made before certain holidays and celebrations.
The process of making dodol starts with adding rice flour, palm sugar and coconut milk to a pan. The mixture is heated and stirred constantly. After the elements begin to come together and the sugar has been incorporated, herbs and spices can be added to the liquid and simmered.
The dodol mixture should be stirred constantly while boiling. This is because, if the sugary mixture sits too long on the heat without moving, it will burn and the texture and flavors will be destroyed. Stirring is an easy task at first but, as the water boils out of the dodol, the liquid starts to thicken and eventually reaches a thick, rubber-like consistency. In the latter stages of the boiling process, the dodolo can become so thick that it carries the pan with it during attempts to stir, meaning it will take some effort and two hands to keep stirring. The cooking time can last an hour or more, making it a difficult feat for one person to perform.
Some recipes for dodol call for the mixture to be strained partially during cooking to remove any bits of fruit, leaves, and other flavoring elements. This can be an important step and will also help aerate the mixture, making it more pliable after it has cooled. Some ingredients, like nuts, don’t need to be filtered out of candy and are intentionally added to provide texture.
Once the dodol has cooked long enough to separate from the walls of the pan, it’s time to pour it into a vessel to cool. This can be any heat-resistant dish, but traditionally it is banana leaves. The candy is poured, leveled and left to cool completely. Once cooled, it is cut into strips, squares or diamond shapes. While the candies aren’t too sticky to the touch, they are chewy and dense when actually eaten.
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