From the recipe collection
Dudol Paoay
An Ilocano dudol of rice flour, coconut milk, fresh sugarcane juice, and anise stirred slowly until smooth and dense.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 10–12
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Line a tray with banana leaves and brush lightly with coconut oil.
- Whisk rice flour, coconut milk, sugarcane juice, muscovado, anise, and salt until completely smooth.
- Pour into a wide heavy pan and cook over medium-low heat, scraping the bottom continuously.
- As the mixture thickens, lower the heat and fold rather than beat so the paste cooks evenly without splashing.
- Continue stirring until the dudol is glossy, smooth, and heavy enough to pull from the sides in one mass.
- Work in coconut oil and cook another 3–5 minutes, until a spoon drawn through the centre leaves a clear path.
- Press into the prepared tray, cool completely, and cut with an oiled knife.
