Dodol is a
toffee-like, sweet food delicacy popular in Indonesia,
Malaysia,
the Philippines
(especially in the Ilocos Region in Luzon and the Lanao provinces of Mindanao),
Singapore,
Sri Lanka
and Burma,
where it is called mont kalama. It is also popular among the Roman
Catholics from the west coastal Indian state of Goa. It is common fare on
the streets of Zanzibar,
sold as halva.
It is made with coconut milk, jaggery,
and rice flour,
and is sticky, thick and sweet. It normally takes up to 9 hours to cook dodol.
During the entire cooking process, the dodol must be constantly stirred in a big
wok. Pausing in between would cause it to burn, spoiling the taste and aroma.
The dodol is completely cooked is when it is firm, and does not stick to one's
fingers when touching it.
In Muslim majority countries, such as Indonesia and Malaysia, dodol is
commonly served during festivals such as Eid ul-Fitr
and Eid al-Adha
as sweet treats for children. The town of Garut in West Java
is the main production center of dodol in Indonesia. Many flavors of dodol are
available, including a durian flavor called lempuk, which is available in
Asian food stores. In Malaysia, it is quite popular amongst the eastern states,
such Kelantan
and Terengganu,
while in Indonesia durian dodol is popular in Medan and other Sumatran
cities.
The words Dodol appeared in A grammar and dictionary of the Malay
language: with a preliminary ..., Volume 2 By John Crawfurd, printed in 1852.[1]
Dodol has also made its way to some Middle Eastern countries, including Iran.[2] It is used as a facemask and
skin mask by some.[citation needed]
Types of dodol
A sample of durian cake made of durian-flavoured lempok,[3] which is similar but is not toffee-like dodol.
- Dodol garut is produced in Garut,
a regency of West Java province, Indonesia. There are many variations; the
most famous brands are 'Picnic' and 'Olympic'.
- Dodol durian is made from durian.
- Dodol sirsak is made from soursop.
- Dodol nangka is made from jackfruit.
- Dodol apel Malang made from apple
is a specialty of Malang city, East Java.
- Dodol China is an Indonesian Chinese version of sweet nian gao
with rich coconut sugar.
- Dodol Betawi: of the Betawi people, Jakarta, is similar to Chinese dodol.
References
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