Dodol jagung is a traditional dessert that is served during certain events. It has a sweet and savory taste of corn, flour and coconut milk. With a soft texture, it's sure to melt in your mouth.
Hi vegan lovers, at first glance it looks like pudding but did you know this dish is called corn dodol. I'm not sure why it's called dodol, but usually dodol in our area is identical to a sticky texture and is usually prepared during big events. Dodol jagung is one of the sweet dishes with a combination of glutinous rice flour, corn, coconut milk and brown sugar, cooked until the water shrinks then molded in a pan. Then after hardening it is cut into small pieces and enjoyed.
At first glance it is very similar to corn pudding in general, I have also published to you in a previous recipe. However, after I saw it, it is much different even though both use the main ingredient of corn. The taste is also very different, there is a sweet and savory taste from palm sugar and coconut milk.
I found this recipe on a social media platform some time ago, after I saw that this dish is very widely processed outside the regions in Indonesia. I was very curious about the taste, especially corn, combined with flour and then naturally sweetened with palm sugar. The taste will definitely be very good and certainly so soft.
Here I will invite you to prepare step by step preparation in making it.
200 grams of fresh corn
350 ml thick coconut milk
50 grams cornstarch
100 grams palm sugar
¼ teaspoon salt
¼ teaspoon vanilla powder
100 ml water
Step 1
Blend finely the fresh corn that has been peeled with 100 ml of water.
Step 2
Then strain the corn, don't take the dregs so that the dodol will be soft and when enjoyed, not sticky.
Step 3
Prepare palm sugar, cut the palm sugar into small pieces so that it can dissolve quickly, then add coconut milk.
Step 4
Add it to the cooking pan and then add palm sugar.
Step 5
And Then, slowly add the flour while stirring and let it dissolve in the cooking container.
Step 6
Next, turn on the stove, and don't forget to add salt and vanilla powder.
Step 7
Cook the dodol until it thickens, then if it has thickened completely add it to the mold, let it cool and harden.
Serve the cooled dodol jangung, I let it cool for more than 2 hours, one hour at room temperature and another 1 hour I let it in the refrigerator so that the process hardens faster. Then I serve it by cutting some parts that I want to enjoy.
Legit, sweet and savory with a combination of some simple ingredients. Usually this dish is very sticky if processed with flour, but I managed to do it, the dish does not stick to the container although it is very difficult when cutting it must be careful if you do not put it in the refrigerator. Once allowed to cool the cake is lighter and certainly easy to remove and cut when enjoyed.
What I liked the most was the aroma of fresh corn with palm sugar, it was enough to spoil me. Even waiting 2 hours for it to harden is not easy and requires special patience.
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!
