Ingredients: 500 grams of white sticky rice (ketan rice), 600 grams of brown sugar, 800 ml of thick coconut milk, ½ teaspoon of salt, banana leaves as needed Instructions: Soak the sticky rice overnight. Drain. Grate the brown sugar finely. Prepare a pot and boil 800 ml of coconut milk. Add the finely grated brown sugar, stir all the ingredients until well mixed. Stir slowly until the brown sugar dissolves. To remove any impurities from the brown sugar, strain the mixture first.

Grind the white glutinous rice until smooth so that there are no lumps like flour and put it in a container. Pour the warm coconut milk and palm sugar solution into the glutinous rice flour little by little while stirring slowly. If all the mixture is evenly mixed and there are no lumps, transfer it to a greased pan. Preheat the steamer until boiling. Put the mixture in and steam for about 1 hour. After 1 hour, remove the mixture from the steamer. Let the mixture cool first. After the mixture has cooled, remove the dodol from the pan. Cut the dodol according to taste. Steamed glutinous rice dodol is ready to be served.

How to make: Fine comb brown sugar. Mix coconut milk, brown sugar, granulated sugar, salt, vanilla powder, cooking oil, and pandan leaves. Cook and stir slowly over medium heat for 5-10 minutes. Strain. Prepare a container filled with glutinous rice flour and pour the mixture into the container when it is no longer boiling. Cook again over low heat and stir until thickened for 30-35 minutes. Transfer the mixture to a heat-resistant container lined with banana leaves. Cover the mixture with wrap. Pierce with skewers and steam for 90 minutes. Let the dodol sit for about 8 hours or overnight. Once cooled, divide the dodol into 3 parts using a knife that has been oiled. Sesame dodol is ready to be served.