Dodol kukus is very popular in one of the districts in the state of Pahang, namely Chenor. Dodol is very easy to prepare. We use glutinous rice flour and brown sugar, to make dodol kukus. Some also use black glutinous rice flour. It’s like making the typical dodol, but the difference is how it’s cooked. We use a steaming technique to make the dodol kukus. When cooked, it will be sticky like dodol.
We found one of the easiest dodol kukus recipe from the Rasa.my blog. Let’s check it out!
Ingredients A (‘Tahi Minyak’)
- 1 cup of thick coconut milk
- A little salt
Ingredients B
- Sufficient banana leaves – surfed
Ingredients C
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup of water
Ingredients D
- 2 cups of glutinous rice flour
- 1 tablespoon tapioca starch
- 1 1/2 cups coconut milk
Cooking Methods
- 1. For making ‘tahi minyak’, combine ingredients A and cook using medium heat for about half an hour until the oil breaks.
- 2. Combine all ingredients C and cook until all ingredients dissolve. Cool down.
- 3. In a different container, add all ingredients D and mix until well combined.
- 4. When it’s smooth and blended, add the warmed ingredient C. Stir again until smooth and combined. Then filter.
- 5. Next, heat the steamer pot.
- 6. Take the oil from the oil dung that has been prepared and rub it on the banana leaves that have been surfed.
- 7. Pour enough mixture into a pan that has been lined with banana leaves.
- 8. Steam dodol until cooked between 15 – 20 minutes.
- 9. When it’s cooked, sprinkle oil on the steamed Dodol. And it’s done!
Good luck!
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Article written by Nurul Humaira’ Hasan.
