1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
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.
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