Description
This Steamed Purple Sweet Potato Dodol is a soft and chewy traditional Southeast Asian dessert made with steamed purple sweet potatoes, rice flours, coconut milk, and sugar. The mixture is blended into a smooth batter and gently steamed to perfection, resulting in a luscious, naturally vibrant purple treat topped with toasted sesame seeds for a nutty finish.
Ingredients
Main 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)
Instructions
- Steam Sweet Potato: Steam the purple sweet potato until completely soft, which typically takes about 20 to 30 minutes depending on the size of the pieces. Once steamed, mash them thoroughly to prepare for blending.
- Prepare Batter: Place the mashed sweet potato in a blender and add rice flour, glutinous rice flour, coconut milk, granulated sugar, salt, vanilla extract, and margarine. Blend until the mixture is completely smooth and soft, ensuring a uniform batter.
- Prepare Steaming Pan: Grease a 16 cm baking pan generously with oil or margarine to prevent sticking. Pour the blended dodol batter into the prepared pan.
- Steam the Dodol: Steam the batter in a steamer over boiling water for approximately 45 minutes. Check midway to ensure water does not evaporate completely. The dodol should be firm and cooked through, with a chewy texture.
- Cool and Cut: Remove the steamed dodol from the steamer and let it cool completely in the pan to set properly. After cooling, cut into desired pieces for serving.
- Garnish: Sprinkle the cut pieces generously with toasted sesame seeds to add a slight crunch and nutty flavor, completing the dish.
Notes
- Ensure the purple sweet potatoes are fully steamed and soft to ensure a smooth batter.
- Use glutinous rice flour for the chewy texture characteristic of dodol.
- Maintain consistent steam heat without direct contact to avoid burning or tough edges.
- Allow the dodol to cool completely before cutting for clean slices and proper texture.
- Toasted sesame seeds add flavor and a contrasting texture, but can be omitted if preferred.
