Many people may say it’s nothing but “malagkit” (literally, sticky; though also referring to the “kakanin” or snack food made from sticky rice). And in many ways, they’d be right. For this may be a close relative of “kalamay/kalamayhati” or of (obviously) “malagkit”. It is “different”, however, since it has been given a Mindanawon twist – and so let me introduce you to “dodol”.
To start, making the basic “dodol” is somewhat similar to making other “malagkit”.
1 kilos of rice
2.5 kilos of pilit rice
3 gallons of coconut milk
2 kiloS of brown sugar
1 Can of condensed milk
- Ground rice and sticky rice; soak in water. Set aside.
- Boil coconut milk until it starts to become oily.
- Put 2 kilos of brown sugar in the concoction; keep stirring until the sugar melts.
- Put the rice and sticky rice; constantly mix/stir, making sure it doesn’t burn.
- You may shower more brown sugar.
- Pour the condensed milk; continue stirring.
- Remove the oil that gathers; this quickens the cooking process.
- When what you’re cooking is already malagkit (sticky), you may stop; place it in a container/small containers. When cool, it’s ready to be served.
What makes “dodol” different is the Maranao touches.
For instance, if you aren’t into eating anything too sticky, add the coconut with the rice. This way, you’d have a “dodol” that has “flesh” (in the photo, the brown one). This is somewhat bland when compared with the others; but to each his/her own, as they say…
If you want a more traditional “kalamay”-looking “dodol”, remove the rice in the ingredients, and just use sticky rice (purple at the left in the photo). This one’s so sticky it could, as locals tease, remove false teeth…
And if you want flavored “dodol”, there are those, too, from ube (purple at the right in the photo) to durian to… just about anything. These are simply added in the ingredients.
And so, yes, this “kakanin” may look like any other “kakanin” wherever you go in the Philippines; but hey, it isn’t always true that just because you’ve tried one, you’ve tried it all. Because this version of the “kakanin” can really only be had here, in Mindanao’s “dodol”.