Sunday, January 18, 2009


Stir dodol in the microwave at 3 minutes interval, stirring vigorously at every interval

Cook and stir, until dodol is shinny and does not stick to your finger when touched.

I have not enjoyed eating a good dodol since my mother-in-law passed away. She made the best ever cos she is very particular about the ingredients used. She would insist that the brown sugar used was not any gula melaka from the store, it must be gula kabung from Kuala Pilah. A whole day of stirring the dodol in a brass wok and a wooden paddle which is as long and large like an oar. Now, with the microwave, there is no need to sweat over a hot stove anymore. A good dodol can be produced in less than an hour.


1/2 cup sugar
1/2 lb gula melaka - Chopped
1/2 cup water
1 pandan leaf
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.
Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.
Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.



Anonymous said...

Hi Lily

You are amazing! Making dodol here! Where do you get good gula melaka from? The ones I've seen so far are hard as rock. Do you think the Indian/Myanmar jaggery will work. We can get that at the Indian market.

Greetings for the Lunar New Year!! Gong Xi Fa Cai!!!


Unknown said...


gong xi fa cai to you and family too.

Gula melaka is on top of the list for things to get in malaysia. I will buy some and use it sparingly.

The next time you go back to singapore, bring back some.

Anonymous said...

This looks does this compare to what we made on thurs?

Unknown said...


this is so much more richer, the color more pleasing and it should remain soft longer at room temp. the one we made has hardened by today.

Anonymous said...

Hi Lily,
You can get Gula Melaka (from Indonesia) from Ranch 99 in San Diego, CA. I use them to make bo-bo-cha-cha. If you know anyone visiting you from CA, ask them to try and get them from the Ranch 99.

Ron Jun/Hue Wen said...

I'm really very impressed. Since young I've been helping my mum to make dodol using the big brass wok, wooden paddle and charcoal + wood I understand the hard work...din know you can actually do it with are a genius!!!! Salute you!!!

Art of Eating said...

Hi Lily,

I'm in awe about your making of dodol. Looks yummy & easy to make. I loves dodol too. Thanks for sharing

Emily said...

You are amazing! Thank you for this recipe!

Anonymous said...

Hi Lily, do u have the recipe for durian dodol? Thanks.


Anonymous said...

Hello Lily,

Can I use dark brown sugar in replace of Gula Melaka? What is the weight in grams?

Unknown said...


brown sugar will only be sweet with a slight taste of molasses. gula melaka or palm sugar enhances the taste of the thick coconut milk used and dodol is all 'coconut'

Little Corner of Mine said...

Thanks for this delicious recipe. I made Pandan dodol and it was a success. Check out my link here:

A lot of work though! ;P

Unknown said...


good job, worth the effort

Anonymous said...

Hi Lily,
Thks for sharing this yummy recipe. I got ur recipe when Ching shared it in her blog.

Here is the pic of the dodol i made -

Susanna, Perth

Unknown said...


i saw your dodol picture, i could not have done better

Anonymous said...

Hi Lily,
Just saw your dodol recipe and noticed that you mentioned your grandma using only Kuala Pilah's gula kabung.

I am actually from Kuala Pilah, Migrated to Melbourne years back. Are you from Kuala Pilah as well?
Nice to have a good cook from same home townlah.

Same kampung

Unknown said...

same kampong

i was born and grew up in the same state but in seremban.

Anyway nice to hear from someone from NS

Adeline said...

Hi Lily,

Me also a dodol lover! Would like to try to make it.

I couldn't find rice flour in my nearest chinese shop and market (I live in London currently), is there any other ingredient to replace it or can I just omit it?

Thank you!

Anonymous said...

Hi Lily,

How long can this dodol last at room temperature?

Unknown said...


i really do not know how long but it will not turn bad if you cut with a dry clean knife. There is no necessity to make a large batch as one recipe is not much and it is so easy to make another batch.

Jo said...

Hi Aunt Lily,

I'm Jo from Malaysia! I've tried your dodol recipe and I'm utterly amazed at the results! It was delish!! My husband said it's as good as those sold outside or even better! Thank you for sharing your passion, aunt Lily. Please continue to teach people like me -- a very late learner...

Anonymous said...

Good Recipe.. very easy to make.. we loved it!!

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