The taste of Kueh dodol is almost similar with the Chinese New Year's cake (nian gao 年糕),
A very coconutty soft and chewy dessert made with glutinous rice flour, coconut milk and coconut sugar.
Prepare 4 heat resistant bowl
Or one 0.75 litre Pyrex Round Glass Casserole
(Internal Diameter 21cm)
1 cup water
½ cup coconut milk
2 pieces coconut sugar 151g
1 cup glutinous rice flour
1 tablespoon Vegetable oil
1 teaspoon Vegetable oil (used to sweep the bowl)
1. Pour 1 cup of water, ½ cup coconut milk and bring to boil,
Add 2 pieces coconut sugar, cook until completely dissolved.
Drain through a fine sieve to make the mixture smoother. Leave aside to cool.
2. In a large bowl, sift 1 cup of glutinous rice flour,
slowly add the coconut sugar syrup with your spoon and drain through a fine sieve
once more then add 1 tbsp vegetable oil, stirring constantly until it thickens
and your batter really smooth.
3. Pour enough hot water into the pan of the steamer.
Place a greased heat resistant bowl and add the cake mixture and Cover with a lid.
Steam the coconut sticky rice cake for 45 minutes to 1 hour.
Sprinkled with the remaining desiccated Coconut on top.
Adding it to desiccated coconut would affect the taste.
Serve hot with your spoon / chopstick or allow to cool, keep in fridge.
To serve in the next day:
Using scissors to cut the cake into square pieces, You can serve the cake as is,
or reheat it in the microwave or re-steam it for 5 minutes.
Keep aside to cool and later cut it into desired shape and sizes.
Use a food wrap to roll it up twist the ends, now you're wrapping about 25 pieces
of coconut sticky candy so that it doesn't get dry and keep them in an air-tight container
in room temperature keep well for 3 days in a cool, dry place.
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Serve immediately, or refrigerate overnight.