dodol

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Ingredients:

12 Coconut (granted) water
1.8kg glutinous rice flour
300g rice flour
3.6kg palm sugar
1.5L water
4 Pandan Leaves (knotted)

How to cook:

1. Squeeze grated coconut to yield  2 litres thick coconut nilk. Set aside.
2. Squeeze to obtain sufficient thin coconut milk
3. Mix the flours well with thin coconut milk till smooth.
4. Strain into very large wok
5. Boil palm sugar, 1.5 litres water and pandan leaves till sugar dissolves.
6. Strain into the flour mixture. Stir till well mixed.
7. Stir over low heat till half cooked.
8. Mix in the thick coconut milk. Keep stirring till very thick and shiny.
9. If dodol doesn't stick to the fingers, then it is ready.
   

To serve:

 Place in large tray lined with banana leaves.