(1 1/2 hrs, makes 25-30 pieces)
This simple sweet comes originally from Southeast Asia — it’s popular in Indonesia and Malaysia, as well as Goa in India. Here dodol is enhanced with beet to add complexity of flavor; another popular approach is to omit the beets and instead add 1 tsp. of pandan extract, which will give a bright green color and add subtle flavor.
If you can find glutinous rice flour, that will produce a more traditional chewy result; this version with regular rice flour is more on the cake-like side in terms of texture. Both are delicious. Note that ‘glutinous’ refers to the sticky and gluey texture of the cooked flour; glutinous rice flour does not actually contain gluten.
If you can, I recommend having at least two people available to work on this, as it’s much easier to stir the mixture as it thickens, if you can switch off!
3/4 c. rice flour (or glutinous rice flour)
4 c. coconut milk
1/2 c. jaggery
1 small beet, peeled and cubed
1/2 t. cardamom
a pinch of salt
chopped pistachio and shredded coconut to garnish
1. In a medium bowl, combine rice flour and 3 c. coconut milk.
2. In a medium saucepan on low heat, combine remaining 1 c. coconut milk with jaggery, stirring to dissolve. Stir rice flour mixture into the pan.
3. Puree beet (add a little water if necessary to help puree), and stir into the pan, along with cardamom and salt.
4. Cook over low heat, stirring continuously until mixture starts to thicken — 30-60 minutes.
5. When the mixtures starts to form a soft, fudge-y ball and pull away from the sides of the pan, it’s ready. You should see a slight sheen of oil starting to appear as you stir.
6. Transfer to a greased dish, and garnish with pistachios and coconut flakes. Cashews are also popular garnishes.