Dodol

Image credit to 

http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html

Dodol is the icon of all Maranao confections. Sticky rice flour, coconut milk & jaggery or traditional raw sugar from sugarcane make up this filling snack.

It takes about 7-9 hours of nonstop stirring to keep it from burning & to maintain its thick & no-stick consistency. While it’s everywhere in Lanao del Sur & Lanao del Norte, the best that I’ve tasted are the ones with durian from new picked on its own tree.

INGREDIENTS:

• Coconut Milk
• Brown Sugar
• Rice
• Sticky Rice
• Durian (as flavor and is optional)

PROCEDURE:

1. Grind the rice and sticky rice first to become rice flour (do not mix).
2. Mix the rice flour and thin coconut milk.
3. Transfer it to a big pan and then boil. Boil until oily.
4. Melt the sugar and then mix, and continue to boil.
5. Put the sticky rice flour and keep stirring in a circular motion with medium heat.
6. Put the durian flavor. Mix well.
7. As it starts to thicken, put sugar again by spreading using your finger tips.
8. Continue to stir and add milk. Then continue stirring again.
9. Remove the oil that comes out from the sides of the pan. Make sure it’s already firm and sticky (but does not stick to your fingers when you touch it), before removing it from the heat.
10. Choose a perfect flat dish, spread the dodol evenly and wait for it to cool down. You may cut it to desired shapes or roll it for a circular shape

source: https://globalmarawi.blogspot.com/2019/04/how-to-make-maranao-dodol.html?m=1&fbclid=IwAR2FlRUtGCwEjry59PImgxpsyVrY_pQKHgAWhvC--CLULMb8X_09GvzjlV0.