UBE (Purple Yam) DODOL

After the customary pastil... now here comes my long overdue Dodol... they are supposed to come together when i made pastil but my ingredients were not complete so dodol has to wait until now☺️😋, finally. 

I used to eat “Dudul, Dudol or Dodol” way back in my younger years when my Mamang brought me to several “Kanduli(s) ”(a Maguindanaon  term for traditional salu-salu accompanied by rituals and prayers) or thanksgivings, weddings or even simple celebrations of birthdays in our muslim communities. Dodol is one of my favorite delicacies prepared for those special occasions. A purple sticky delicacy made of milled purple glutinous rice and jaggery (palm) sugar, i can't remember our local name for this special brown sugar used for local delicacies. Anyways...

While cooking this delicacy, I interestingly realized that dodol is just before my nose all this time. Several years of craving food from places we've been to blinded us of the opportunities to explore, learn and integrate with the local food similar to what we had before and one of that is Dodol. 

Dodol is a very sticky, thick and sweet delicacy made of glutinous rice and sugar (palm sugar specifically called jaggery). It is commonly found in Southeast and South Asia and is very popular in Indonesia, Malaysia, Singapore, Philippines, Brunei, Sri Lanka, Thailand, and even south India. In Muslim Communities, this Dodol is served in festivals and families take pride in making it. So it's one of those occasions of creating or renewing the bonds between families over a huge wok and a long laddle.  So, this dodol is just right in front of me all the time and i have not noticed it because it is wrapped in a thin plastic and comes in deep brown (original), green (pandan) and light brown (durian) colours and flavours.

All this time i have been craving for the dodol wrapped in banana leaves that look like a "suman" log and to my surprise recently, the dodol in the province becomes less and less popular and now comes wrapped in a thin plastic too. Things changed. 

In my desperation, i have decided to look for recipe and make it according to my preferences... purple and wrap in banana leaves. The only challenge i have is that-- i don't have the milled (powdered) black glutinous rice available in the market so I made my own --- purple one! ;-) 


 UBE DODOL
makes about 6 (half ft)  logs 

Ingredients:

200 g palm sugar
1/2 c fine or caster sugar
1/2 c water
1 tsp ube flavouring 

Place everything in the pan and warm under low heat to dissolve the sugar granules. Set aside.

In another bowl, mix to dissolve the following:

1 c powdered glutinous rice
1 tbsp rice flour
2 steri pack coconut cream (200 ml each)
1/2 c water
Add drops of violet coloring according to your color preference. More drops means more intense purple color.

Then pour the mixture in the cooled sugar  then strain. When done, place in the non-stick pot and cook over medium heat with constant stirring. This will only take you about less than 10 minutes. Cooking is done when you can scoop the entire mixture with the laddle/ spoon.

Remove from the heat and cool.
RTU.

You can either wrap it in greased banana leaves, or place it in a greased container. Your choice.