From the recipe collection
Dudul Cagayan
A dense Cagayan rice sweet cooked with fresh sugarcane juice, coconut milk, and anise until glossy and sliceable.
- Prep time
- 20 min
- Cook time
- 50–65 min
- Yield
- Makes 16 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Taste the sugarcane juice before beginning. If it is already very sweet, omit the brown sugar; strain out any fibre or sediment.
- Line a small tray with softened banana leaves and brush them lightly with coconut oil.
- Whisk rice flour, sugarcane juice, coconut milk, sugar if using, anise, and salt in a wide heavy pan until completely smooth.
- Cook over medium-low heat, stirring constantly with a flat wooden spoon as the mixture thickens.
- Lower the heat once it becomes heavy.
- Scrape the bottom and corners continuously and fold the mixture over itself until glossy and no raw flour taste remains.
- Continue cooking until the dudul pulls cleanly from the pan and holds a soft mound for several seconds.
- Press into the prepared tray, smooth with an oiled spatula, and top with latik if desired. Cool completely before cutting with an oiled knife.
