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Godrogodro
Coconut rice flour sweet
Godrogodro: Antsiranana's firm caramel-brown block of coconut milk, rice flour and sugar
Along the northern coast around Antsiranana, and down to Mahajanga, godrogodro is a festival and family-celebration sweet, cut into diamonds and passed round at weddings, circumcision ceremonies and the New Year. Coconut milk, rice flour and dark sugar are stirred for the best part of an hour until the mixture thickens, darkens and pulls away from the pan, then it sets into a dense, sliceable fudge-like block, fragrant with vanilla and cardamom. It is rich, so small squares with a cup of tea are plenty. Stopping too early is the mistake to avoid: undercooked godrogodro stays sticky and pale and will not hold a clean edge. Chef's tip: use a heavy, non-stick pan and a flat wooden spatula that scrapes the whole base, and keep stirring as it thickens, as the bottom scorches easily.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 3 ¼ cups coconut milktwo 400 ml tins, full fat
- 5 ½ oz rice flour
- ¾ cup water
- 1 vanilla podsplit, seeds scraped (or 1 tsp vanilla extract)
- ½ tsp ground cardamom
- 1 pinch salt
- 1 tsp neutral oilfor the tin
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Method
0/8 doneStep 1: Brush a 20 cm square tin with 1 tsp neutral oil and line the base with baking paper.
Step 2: Whisk 5 ½ oz rice flour with ¾ cup water in a bowl until there are no lumps.
Step 3: Put 3 ¼ cups coconut milk, 7 oz soft dark brown sugar, 1 vanilla pod seeds and pod, ½ tsp ground cardamom and 1 pinch salt in a heavy non-stick pan over a medium heat and stir until the sugar has dissolved.
4 minStep 4: Whisk in the rice-flour mixture and keep whisking as it comes to a simmer and starts to thicken, so no lumps form.
6 minStep 5: Turn the heat down to medium-low, take out the vanilla pod and switch to a flat wooden spatula. Stir steadily, scraping the base and corners, as it thickens and turns from beige to toffee brown.
35 minStep 6: Keep cooking and stirring until it is very thick, glossy, a deep caramel colour, and comes away from the sides of the pan in one mass, leaving a clean trail. Some coconut oil may seep out at the edges; that is normal.
15 minStep 7: Scrape into the tin and smooth the top with a wet spatula.
Step 8: Leave to cool, then chill until firm, at least 3 hours or overnight. Turn out and cut into small diamonds or squares with an oiled knife. Keeps 4 days in the fridge, covered.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 2 g
- Carbs
- 32 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does godrogodro take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of soft dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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