Healthy Gourmet Burgers
(July-August 2008)
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| 14/3/2003 |
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Pandan Dodol Recipe by Amy Beh
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Ingredients 1kg glutinous rice flour 1.35l thick coconut milk 875g sugar 10 pandan leaves, cut into 3cm pieces 250ml water A few drops green colouring
Method Blend pandan leaves with 250ml water, then put through a fine strainer. Add green colouring to the pandan juice.
Add sugar to the juice and bring to a boil to dissolve the sugar. Strain the pandan syrup and set aside.
Put glutinous rice flour into a mixing bowl. Add coconut milk and mix into a batter. Strain batter into a nonstick pan.
Stir pandan syrup into the glutinous rice mixture and cook over low heat, stirring continuously with a wooden spoon until mixture starts to thicken.
Continue stirring for 1½ to two hours until mixture turns into an oily lump of dough.
Remove dodol and put onto a dish. Smoothen the surface with a plastic spatula and set aside to cool completely before cutting.
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