Directions

To Cook

1. Add coconut cream in a pan over medium-low heat.
2. Cook for 20 mins or until some oil begins to separate.
3. Add in the sugar and palm sugar, and cook until dissolved.
4. Mix together the glutinous rice flour and coconut milk in a bowl, then pour the mixture into the pan.
5. Cook for another 2 hrs, stirring frequently.
6. Once the mixture has thickened to the desired consistency, remove from heat and set aside to cool for 5 mins.
7. Transfer to a container and wait until completely cool.
8. To serve, use a greased knife to slice into squares, cleaning the knife after each slice.
9. Note: if the coconut oil in the Dodol congeals, you can reheat it in the microwave, then cool for 30 mins before serving.