A Dodol-licious Story

Dodol is one of the all-time favourite confectioneries of Malaysians. Like many other Malaysian sweetmeats, the process of cooking this sticky, brown stuff takes a long time. Earlier this day, I got the chance to create it with the help of my friends, seniors, juniors, and lecturers. The dodol was made for Malam Mesra Kolej Kediaman IPGK Gaya that was held this night, and the cooking time was about 5 hours. Wow~!

The process of sieving tepung pulut [glutinous rice mixture]

Tepung pulut [glutinous rice flour] mixture was mixed with santan [coconut milk]

 Sugar to give it a touch of sweetness

 Red sugar is always the main ingredient of a dodol. It gives the flavour, aroma, and the dodol's maroon colour

 The dodol had now almost reached its desired state of maturity/viscosity

A toffee-like confection, ready to be served!

Other dishes that we made included for the night included:

 Daging Masak Jawa/Javanese Beef thingymathing

 Kari Ikan/fish curry

Rendang ayam/chicken rending

In the end, the dodol we had made was a purely sweet victory! Hahaha~!