Place of origin
Region or state
|Indonesia , Malaysia , Singapore , Philippines , Brunei|
|Creator(s)||possibly Malay ethnic|
|Coconut milk, jaggery, rice flour|
|This article needs additional citations for verification. (December 2012)|
Dodol is a sweet toffee-like confection, popular in Indonesia, Malaysia, the Philippines (especially in the Ilocos Region in Luzon and the provinces Lanao del Norte and Lanao del Sur in Mindanao), Singapore, Sri Lanka and Burma, where it is called mont kalama. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet.
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 Betawi people take pride in making homemade dodol during the Eid ul-Fitr, where families members will gather together to make dodol. 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. It is also popular among the Roman Catholics from the west coastal Indian the former Estado da Índia Portuguesa, which includes East Indians of Mumbai, state of Goa and the city of Manglore. It is common fare on the streets of Zanzibar, sold as halva. Dodol has also made its way to some Middle Eastern countries, including Iran.
The word "Dodol" appeared in A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2 By John Crawfurd, printed in 1852.
|This section does not cite any references or sources. (May 2013)|
Dodol is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 9 hours to cook. 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 when it is firm, and does not stick to one's fingers when touching it.
In Indonesia's popular culture, 'dodol' can also be used as a slang for the word 'bodoh' to refer a person as being stupid, illogical. It is impolite to refer a person as 'dodol'.
Types of dodol
- Dodol garut is produced in Garut, a regency of West Java province, Indonesia.
- Dodol durian contains durian.
- Dodol sirsak contains soursop.
- Dodol nangka contains jackfruit.
- Dodol apel Malang contains apple and is a specialty of Malang city, East Java.
- Dodol susu, from Pangalengan, Bandung, West Java. It contains milk.
- 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.
- Kalu Dodol: ('Black dodol') is a Sri Lankan sweet with kithul (Caryota urens) jaggery.
- Market For Dodol Hj Ideris Expands To Middle East
- A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2 By John Crawfurd- 1852, page 43
- Malayan fruits: an introduction to the cultivated species, Betty Molesworth Allen, D. Moore Press, 1967 - 245 pages - Page 99