Name: Steamed Purple Sweet Potato Dodol (Soft & Chewy) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southeast Asian
Ingredients: 400 grams purple sweet potato (steamed until soft); 100 grams rice flour; 100 grams glutinous rice flour; 650 ml coconut milk; 200 grams granulated sugar; 1/2 teaspoon salt; 1/4 teaspoon vanilla extract; 1 tablespoon margarine; Toasted sesame seeds (to taste, for sprinkling)

Jump to Recipe· 3.9 from 11 reviews

I absolutely adore making and sharing this Steamed Purple Sweet Potato Dodol (Soft & Chewy) Recipe because it brings together the most delightful combination of comforting textures and vibrant flavors that feel like a warm hug from home. Using naturally sweet, beautifully colored purple sweet potatoes, this dodol turns out soft and chewy with just the right balance of creamy coconut and subtle vanilla. It’s a recipe that’s as fun to make as it is delicious to enjoy with family and friends, and I always look forward to the sweet moments it creates.

Why You’ll Love This Steamed Purple Sweet Potato Dodol (Soft & Chewy) Recipe

What really draws me to this recipe is the unique flavor profile that the purple sweet potato lends—it’s naturally sweet with a mild earthiness that pairs superbly with the rich, creamy coconut milk. The chewy but soft texture feels so indulgent without being heavy. Each bite melts in your mouth, with just a hint of caramelized sugar underneath. I love how the toasted sesame seeds add a lovely nutty crunch that complements the softness perfectly.

In addition to its incredible taste, I find this recipe remarkably simple to prepare. Once the sweet potato is steamed and mashed, blending everything into a smooth mixture and steaming it once more is straightforward and totally manageable, even on a busy day. It turns out beautifully every time, which makes it my go-to recipe when I want to impress without spending hours in the kitchen. Plus, it’s so versatile and perfect for sharing during festive occasions, casual family dinners, or even as a sweet snack for afternoon tea. It truly stands out because it feels special without being complicated.

Ingredients You’ll Need

A silver baking pan is placed on a white marbled surface, with bright purple batter being poured from a purple bowl into the pan. The batter is smooth and thick, slowly flowing to fill the bottom of the pan. The scene shows mostly the pouring action and the batter forming a thick purple layer at the base of the pan. A woman's hand holds the purple bowl at the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each bringing a unique touch of flavor, texture, and color to the final dish. The harmony between the creamy coconut milk and the natural sweetness of the purple sweet potato is what makes this dodol unforgettable.

Purple sweet potato (400 grams): Provides the gorgeous vibrant color and natural sweetness that’s the star of the dish.
Rice flour (100 grams): Adds structure and a subtle graininess that balances the chewiness.
Glutinous rice flour (100 grams): Essential for that signature chewy texture I love in dodol.
Coconut milk (650 ml): Brings richness and creaminess, deepening the flavor beautifully.
Granulated sugar (200 grams): Sweetens just enough without overpowering the natural tastes.
Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
Vanilla (1/4 teaspoon): Gives a warm, fragrant touch that elevates the whole dish.
Margarine (1 tablespoon): Adds a smooth, buttery note and helps with a luscious texture.
Toasted sesame seeds (to taste): Provide a delightful nutty crunch when sprinkled on top.

Directions

Step 1: Start by steaming the purple sweet potatoes until they are completely soft—this usually takes about 20 to 30 minutes depending on their size. You’ll know they’re ready when a fork slides in easily without resistance.

Step 2: Mash the steamed sweet potatoes thoroughly to make a smooth base. I like to then transfer them into a blender for the next steps to ensure an ultra-smooth batter.

Step 3: Add the rice flour, glutinous rice flour, coconut milk, granulated sugar, salt, vanilla, and margarine to the blender along with the mashed sweet potatoes.

Step 4: Blend all of these ingredients together until the mixture is completely smooth and soft—no lumps or grainy bits. I find blending for about a minute or two at medium speed works best.

Step 5: Pour the smooth mixture evenly into a greased 16 cm baking pan. Make sure to spread it nicely so it cooks uniformly.

Step 6: Set up your steamer and place the baking pan inside. Steam the dodol over medium heat for approximately 45 minutes. Keep the lid on tight to trap steam and check once near the end by inserting a toothpick to see if it’s firm and cooked through.

Step 7: Once done, carefully remove the dodol from the steamer and let it cool completely in the pan. This resting step is crucial for it to set perfectly and become chewy.

Step 8: When cool, cut the dodol into your desired shapes or bite-sized pieces. Finish by sprinkling or lightly coating the top with toasted sesame seeds for that irresistible crunch.

Servings and Timing

This recipe makes about 12 to 16 small servings, depending on how big you cut the pieces—perfect for sharing! Prep time is roughly 15 minutes to get everything ready plus 20 to 30 minutes for steaming the sweet potatoes. The cooking time is about 45 minutes of steaming the dodol itself, with an additional cooling time of at least 30 minutes before cutting. So, you’re looking at about 1 hour and 30 minutes total from start to finish, including resting time.

How to Serve This Steamed Purple Sweet Potato Dodol (Soft & Chewy) Recipe

The image shows a white tray with 20 small square purple pieces of a soft dessert neatly arranged in four rows and five columns. Each piece is smooth and shows a dense, slightly sticky texture with a consistent rich purple color throughout. A woman's hand wearing a clear plastic glove is holding one square piece close to the tray, revealing its thickness of about half an inch. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dodol as a sweet treat after a meal or as a special snack during afternoon tea. It pairs wonderfully with a cup of hot jasmine tea or a lightly sweetened iced green tea to balance the rich coconut and sweet potato flavors. For a more festive touch, try pairing it with a tropical fruit salad or fresh mango slices—it brings out the natural fruitiness in the dodol.

When I serve it at family dinners or holiday gatherings, I like to cut the dodol into neat squares or diamonds and arrange them on a pretty platter sprinkled generously with toasted sesame seeds for texture and visual appeal. It also looks stunning if you add a light drizzle of coconut cream or a dusting of toasted coconut flakes on the side, which always sparks compliments.

This dodol is best enjoyed at room temperature or lightly chilled, as the subtle firmness enhances that soft chewiness perfectly. It’s also fantastic when served slightly warmed, which brings out the coconut aroma even more—just pop the pieces in a warm oven for a few minutes. No matter how you serve it, this colorful and satisfying sweet treat always invites second helpings!

Variations

I absolutely enjoy experimenting with this recipe to make it fit different tastes and dietary needs. For instance, you can easily swap the margarine with coconut oil or vegan butter if you want to keep it fully vegan or dairy-free without sacrificing flavor. Using organic or homemade coconut milk also elevates the richness wonderfully.

If you want to switch up the flavor profile, try adding a touch of grated ginger or a sprinkle of cinnamon into the mixture before steaming. These spices add warmth and complexity that complement the sweet potato nicely. Additionally, you can substitute part of the purple sweet potato with orange or Japanese sweet potato for different colors and flavors, which always impresses guests at gatherings!

For those who prefer a slightly firmer dodol, reducing the amount of coconut milk by about 50 ml can do the trick, while a glossier surface can be achieved by brushing melted margarine on top before cooking. And if steaming isn’t an option, baking in a water bath at 160°C (320°F) for about 45 minutes also works well, though the texture will be a bit different—still delicious, just a tad denser.

Storage and Reheating

Storing Leftovers

Leftover dodol can be stored in an airtight container to keep it fresh and moist. I recommend using a glass or BPA-free plastic container with a tight seal and placing it in the refrigerator. It will keep well for up to 4 to 5 days, allowing you to enjoy the flavors without worry. Just make sure to cover it to prevent it from absorbing other fridge odors.

Freezing

This dish freezes beautifully if you want to save some for longer. Cut the dodol into pieces and wrap each piece individually in plastic wrap, then place all wrapped pieces in a freezer-safe ziplock bag or container. It should keep well for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator and refresh the texture by warming gently.

Reheating

To restore the soft and chewy texture after storage or freezing, I recommend reheating the dodol in a steamer or a microwave covered with a damp paper towel to prevent dryness. Avoid high heat or prolonged reheating as that can harden the texture. A few minutes of gentle warming is enough to bring back the original softness and the lovely coconut aroma.

FAQs

Can I use regular sweet potatoes instead of purple sweet potatoes?

Yes, you can substitute with regular orange sweet potatoes, but keep in mind the color won’t be as vibrant and the flavor slightly sweeter and less earthy. It will still make a delicious dodol, just with a different look and taste.

Is it necessary to use both rice flour and glutinous rice flour?

Both flours serve different roles: rice flour provides structure while glutinous rice flour gives that chewy texture characteristic of dodol. Omitting either will change the texture noticeably, so I recommend using both for the best results.

Can I make this recipe without a steamer?

If you don’t have a steamer, you can bake the mixture in a water bath inside the oven at a low temperature (around 160°C or 320°F) for approximately 45 minutes. The texture will be a bit different—denser and less glossy—but it still works well.

How do I know when the dodol is cooked through?

After steaming for about 45 minutes, test doneness by inserting a toothpick or skewer into the center. If it comes out clean and the dodol feels firm to the touch (not liquidy or wobbly), it’s done. The surface should look set and slightly glossy.

What are some good beverages to serve with this dodol?

I love pairing it with hot jasmine or green tea to counterbalance the coconut’s richness. For a more festive vibe, lightly sweetened iced teas, fresh fruit juices, or even a mild coconut cocktail complement the flavors nicely.

Conclusion

I’m genuinely excited for you to try this Steamed Purple Sweet Potato Dodol (Soft & Chewy) Recipe because it’s such a heartfelt treat perfect for almost any occasion. It’s comforting, vibrant, and surprisingly simple to make, with that gorgeous purple color and rich coconut flavor that always brings smiles to those around the table. Trust me, once you make it, you’ll want to keep this recipe close as your new favorite sweet indulgence!