Asian Festive Dishes Recipes - Indonesian Peanut Delight (Dodol Kacang) Recipe

Ingredients

• 1 lb. (500 g.) shelled peanuts (dry-fried, skinned & finely ground)

• a pinch of salt

• 6-7 daun pandan/Screw pine leaves (knotted together)

• 1 1/4 cups santan/coconut milk

• 1/2 lb. (250 g.) gula Jawa/palm sugar (chopped)

• 3 oz. (90 g.) flour (sifted)

• 5 eggs (beaten)

• steamed banana leaf/waxed paper

Serves 6-8

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Method:

1. Combine the first five ingredients in a pan and place on very low heat. Bring slowly to the boil, stirring continuously.

2. Cook till mixture is thick, then remove from flame. Strain the mixture through a coarse sieve and discard pandan leaves. Allow to cool.

3. Blend flour into eggs, then beat well for 3-5 minutes.

4. Add to cooled peanut mixture. Replace pan on very low flame. Stir-cook till the mixture holds together.

5. Test by pressing a little of it between the fingers. It should come away cleanly.

6. Turn out onto a steamed banana leaf or waxed paper. Mould into a square or rectangle by folding up the edges.

7. When cool, unwrap and cut in small pieces, to serve.