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.