Dodol made with mallow
A delicate Indonesian cake with a subtle flavor of mint and coconut.
Pimprenelle dodol is a traditional Indonesian dessert, particularly popular in the West Java province. It is a soft cake with the flavors of belimbing (pimprenelle) and coconut.
Ingredients and directions
- Prep time1 hr
- Cook time30 min
- Resting15 min
- Total1 hr 45 min
- DifficultyEasy
- Cooking methodcooking over a fire
Ingredients
people
- $0.12
- $0.06
Directions
- Bring the pimpernel flowers to a boil and let them steep for 30 minutes, then drain and crush them to extract the juice.
- Roast the fresh coconut until it is golden brown, then let it cool and grind it finely.
- Add the sugar to the elderflower cordial and salt. Bring to a boil and reduce until only half of the initial amount remains.
- Gradually incorporate the powdered coconut. Mix thoroughly until a smooth, even consistency is achieved. ≈ 4 min
- Get out of the fire and let it cool down.
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