Dodol
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Assorted Garut dodols on display in Bandung, the most popular variant of Dodol | |
| Type | Confectionery |
|---|---|
| Place of origin | Indonesia |
| Region or state | Indonesia, Malaysia, Singapore, the Philippines, Brunei |
| Creator | Ethnic Javanese |
| Main ingredients | Coconut milk, jaggery, rice flour |
 Cookbook: Dodol  Media: Dodol | |
Dodol is a sweet mochi-like confection, popular in Indonesia, Malaysia, the Philippines (especially in the Ilocos Region in Luzon and the provinces of Lanao del Norte and Lanao del Sur in Mindanao), Singapore, Thailand,Brunei, South India, Sri Lanka and Burma, where it is called mont kalama. It is made from 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 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 Mangalore. 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.[1]
The word "Dodol" appeared in A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2 By John Crawfurd, printed in 1852.[2]
Preparation
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.
Pejorative meaning
In Indonesia's popular culture, 'dodol' can also be used as a slang for the word 'bodoh' to refer a person as being 'stupid' or '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 is 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 is made by the Betawi people in Jakarta, and is similar to Chinese dodol.
- Kalu Dodol ("Black Dodol") is a Sri Lankan sweet with kithul (Caryota urens) jaggery.
See also
References
- ↑ 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
External links
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