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 family 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 historically Javanese-influenced eastern states, such as 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 Indian west coast, also known as the former Estado da Índia Portuguesa, which includes East Indians from Mumbai, the 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.
Dodol is made from 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.