Festive Coconut Dodol Delight

1.In a mixing bowl, combine the glutinous rice flour, coconut milk, palm sugar, water, and salt. Stir well until the mixture is smooth and free of lumps.

2.If using, add the pandan juice and vanilla extract to the mixture and stir until fully incorporated.

3.Transfer the mixture to a non-stick saucepan and cook over medium heat, stirring continuously to prevent sticking.

4.Continue to cook for about 30-40 minutes, or until the mixture thickens and becomes a glossy, sticky dough. It should pull away from the sides of the pan easily when done.

5.Once cooked, remove the saucepan from heat and let it cool slightly.

6.Grease a square or rectangular dish with vegetable oil. Pour the dodol mixture into the dish and spread it evenly with a spatula.

7.Allow the dodol to cool completely at room temperature, then refrigerate for at least 2 hours to set.

8.Once set, cut the dodol into small squares or rectangles for serving.