DODOL

Dodol is a malaysia sweet toffee-like sugar palm-based confection commonly found in

Southeast Asia and the Indian subcontinent. It is popular in Indonesia, Malaysia, Singapore,
Brunei, the Philippines, South India, Sri Lanka, Thailand, and Burma, where it is called mont
kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.

History Of Dodol

The origin of the development of dodol is closely linked to one of its main ingredients, palm
sugar, a traditional sugar produced from Arenga pinnata sap, and rice flour as well. It is a
popular sweet treat and one of the oldest indigenous sweets produced in the Southeast Asian
Maritime region. The exact origin of dodol is unknown, but dodol reveals its remarkable diversity
on the island of Java and Sumatra, though the variants are post-colonial crop adaptations.[4] In
Javanese it is called jenang, while in West Java Sundanese it is called "dodol."

Dodol is believed to have been introduced by Malaysians into Southern India and Sri Lanka. It is
also attributed to the Portuguese, who during the 16th and 17th centuries occupied parts of the
land. In Sri Lanka several dodol recipes such as kalu dodol have been produced.
Preparation And Ingredient

Made of coconut milk, jaggery, and rice flour, Dodol is sticky, thick, and sweet. The process of
cooking will reduce the contents by as much as the liquid evaporates. Cooking would usually
take up to 9 hours. The dodol has to be continuously stirred in a large wok during the entire
cooking process. Pausing in will make it burn, spoiling the taste and flavor. The dodol is fully
cooked when strong, and when handling it, it does not stick to one's fingers. Currently now
dodol arrowroot has various flavors such as strawberries, guava, durian and others. Besides
various flavors, there is now also one garut dodol maker that blends chocolate and dodol to be
used as city souvenirs, commonly referred to as 'chocodot' or chocolate dodol.