Malaysian Durian Dodol

Malaysian sticky toffee or Dodol is made with glutinous flour, coconut milk, palm sugar, screw pine leaves and cooked for several hours. The right consistency is when the mixture does not stick to your fingers. 

Ingredients:

1 1/2 cups Cambodian palm sugar, or  Gula Melaka
2 Screw pine leaves
2 cups Glutinous rice flour
1 big can of Coconut milk
10 ozs Durian paste (can be bought in Asian markets in tube form)

2 cups of water

Add the water, coconut milk and mix with the glutinous rice flour. Add a pinch of salt. Strain the mixture. 

Place palm sugar in a pan and add 1 cup of water and dissolve the sugar over medium heat. Strain the mixture.

Pour the flour mixture into a big heavy bottom pan. Add 2 screw pine leaves and cook on low heat. Stir continuously. Once the mixture thickens, add the sugar syrup and the Durian paste (mashed the paste into the sugar syrup)

Cook for about 2 to 3 hours, stirring continuously until it turns dark brown, toffee color. Feel with your finger to see if the dough is sticky. Continue cooking until it stops sticking to your fingers.

Transfer the Dodol into a flat pan and let it cool completely before cutting.