A TASTE OF CULTURE
Cook Book
Recipe of Dudol
Traditional
Ingredients
diket (glutinous rice)
grated coconut
molasses/sugar
water
vanilla
Modern
Ingredients
diket (glutinous rice)
grated coconut
peanut/durian/cashew nuts
molasses/sugar
water
vanilla
Procedure:
-
Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk.
-
Cook some coconut milk for the oil and ladek which will serve as toppings.
-
Sieve the rice flour and mix with water. Combine the glutinous rice and coconut milk in a pan over medium flame. Add the molasses.
-
Stir continuously in a deep pan for two (2) hours. Make sure the mixtures do not burn.
-
Others add durian/peanuts /cashew nuts to make it more delicious.
-
Change flame to low and stir the mixture continuously. Do such until the mixture thickens and turns glossy.
-
Pour it into a greased dish or tray. Cut and serve.
