Homemade Durian Dodol - 榴莲柔柔马来年糕

Dodol is a sweet toffee-like confection, made of coconut milk, jaggery and rice flour and is sticky, thick and sweet. There are different versions but the one I love most is made with durian. 

Making dodol is a grand affair but also a time-consuming and back-breaking process. Expect to have some arm exercises at stirring the mixture vigorously for about 10 intervals or so - the stickier the texture the better it will taste, but upon reaching the final product the mixture won't be too sticky, only thick and rich. The result of this recipe is soft and slightly chewy, it's just simply delectable! My hard works were well worth it! 

... Happy stirring!

~ Homemade Durian Dodol ~

Ingredients:

(A)

100 g sugar

220 g gula melaka - chopped

120 g water

1 pandan leaf

(B)

130 g glutinous rice flour

1 tbsp rice flour

400 g durian puree

400 ml coconut cream

100 ml water

Methods:

1. Combine ingredients (A) and cook over HIGH heat for 5 minutes.

2. Stir and cook further is the sugars are not dissolved.

3. Add ingredients (B) and stir well.

4. Cook over HIGH heat at 3 minutes interval, stirring vigorously at every interval.

5. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

6. Discard the pandan leaf and transfer Dodol to a greased cling wrap. Wrap up well.

7. Let it cool at room temperature.

8. When cooled cut the dodol with a knife or pizza cutter and cover the dodol with a plastic foil then keep in an air-tight container.