All that is required for evil to prevail is for good men to do nothing, E. Burke
Maranao Mamis
" DODOL "
The first thing to do in making the dodol is to make the "tapong " .
Making the Tapong:
Soak overnight 6 cups of glutinous rice in 6 cups of water. Drain out
the water and grind the rice on a grinder. One can also use the
"endo ago lusong "(mortar and pestle). Pound until very fine tapong
is obtained. Strain with a very fine strainer ( ayaka ) or mosquito net
to eliminate the coarse particles or grains. Replace the amount of drained water
with an equal amount of fresh water. This preparation is basic for all mamis which
calls for tapong . . .
Ingredients for making the Dodol
6 cups rice soaked and processed to a tapong
6 cups brown sugar
12 cups very thick coconut milk
1 cup durian pulp for flavoring
Utensils :
1.) Kawa or big kara (vat)
2.) Kalo (wooden or iron "paddle")
Procedure for making the Dodol :
1. Mix tapong with sugar and durian pulp. Set aside.
2. Boil coconut milk.
3. Add tapong, durian and sugar mixture.
4. Under moderate heat, continue mixing until the mixture becomes reddish-brown and elastic
but does not break. ( The dodol is now cooked ).
5. Remove from the fire. Place the dodol on a flat tray and knead until it is about 1/2" thin. Slice
into desired portions.
- If you desire a harder dodol, simply let the mixture stay in moderate heat for a longer period .
- Use glutinous rice instead of ordinary rice in order to produce a more elastic dodol.
- If more coconut milk is used, so much the better. It will yield better results and the product
will stay longer.
- If darker, violet dodol is desired, use granulated refined sugar instead of "red" or brown sugar.
The first thing to do in making the dodol is to make the "tapong " .
Making the Tapong:
Soak overnight 6 cups of glutinous rice in 6 cups of water. Drain out
the water and grind the rice on a grinder. One can also use the
"endo ago lusong "(mortar and pestle). Pound until very fine tapong
is obtained. Strain with a very fine strainer ( ayaka ) or mosquito net
to eliminate the coarse particles or grains. Replace the amount of drained water
with an equal amount of fresh water. This preparation is basic for all mamis which
calls for tapong . . .
Ingredients for making the Dodol
6 cups rice soaked and processed to a tapong
6 cups brown sugar
12 cups very thick coconut milk
1 cup durian pulp for flavoring
Utensils :
1.) Kawa or big kara (vat)
2.) Kalo (wooden or iron "paddle")
Procedure for making the Dodol :
1. Mix tapong with sugar and durian pulp. Set aside.
2. Boil coconut milk.
3. Add tapong, durian and sugar mixture.
4. Under moderate heat, continue mixing until the mixture becomes reddish-brown and elastic
but does not break. ( The dodol is now cooked ).
5. Remove from the fire. Place the dodol on a flat tray and knead until it is about 1/2" thin. Slice
into desired portions.
- If you desire a harder dodol, simply let the mixture stay in moderate heat for a longer period .
- Use glutinous rice instead of ordinary rice in order to produce a more elastic dodol.
- If more coconut milk is used, so much the better. It will yield better results and the product
will stay longer.
- If darker, violet dodol is desired, use granulated refined sugar instead of "red" or brown sugar.
Comment
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Comment by Lawanen on November 8, 2009 at 2:49am - aya pkamiz akn imanto na so special ago crispy a Tiatug mhehehe . . . sa Madalum na miaka yummy yummy so katinda iran sa Tiatug knaba lagid a gioto a dipusaan sa padian a kurang i taam ... pamliin a pakadali . . .
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Comment by Leyamin on August 18, 2009 at 12:08am - Aydoo ... namiz ko tuloy ang homemade DODOL , yung bagong luto medyo malambot pa . . . God bless!
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Comment by Borak on August 12, 2009 at 3:47am - " Mamis " is a Maranao term that refers to food items often served as sweets after meals or taken informally as snacks. Dodol , a kind of rice cake, is a soft-textured mamis with a reddish-brown color due to the kind of sugar used and the lenght of its cooking period. Preparation of this kind of mamis requires time and effort. The process from the time of preparation to the cooking is long so ... patience is needed. . .
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