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Dodol

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Title: Dodol  
Author: World Heritage Encyclopedia
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Subject: Ketupat, Wajik, Kue, Malaysian cuisine, Roti canai
Collection: Confectionery, Goan Cuisine, Indonesian Snack Foods, Malay Cuisine, Malaysian Cuisine, Philippine Desserts
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Dodol

Dodol
Assorted Garut dodols on display in Bandung, the most popular variant of Dodol
Type Confectionery
Place of origin Nusantara
Region or state Indonesia , Malaysia , Singapore , Philippines , Brunei
Creator Javanese ethnic
Main ingredients Coconut milk, jaggery, rice flour
Cookbook: Dodol 

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 historically Javanese-influenced 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.[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]

Contents

  • Preparation 1
  • Pejorative Meaning 2
  • Types of dodol 3
  • See also 4
  • References 5
  • External links 6

Preparation

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.

Pejorative Meaning

Dodol susu

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

A sample of durian cake made of durian-flavoured lempok,[3] which is similar but is not toffee-like dodol.

See also

References

  1. ^ Market For Dodol Hj Ideris Expands To Middle East
  2. ^ A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2 By John Crawfurd- 1852, page 43
  3. ^ Malayan fruits: an introduction to the cultivated species, Betty Molesworth Allen, D. Moore Press, 1967 - 245 pages - Page 99

External links

  • Recipe
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