Dodol

Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippines, Southern India (Southern Coastal Tamil Nadu and Goa), 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.
The term "Dodol" is a word that comes from the Javanese word "Dodol", from the Old Javanese word "Dodol" or "Dwadwal" 'a snack made from sticky rice flour and sugar'. At that time dodol was made using the main ingredients of brown coconut sugar, rice flour and additional flavouring agent such as durian. In the royal banquets during the ancient Mataram Kingdom circa 8th to 11th century, dodol was served as a dessert described as brown-coloured sweet treat. Dodol is mentioned in the Gemekan inscription dated from the year 852 Saka or 930 CE, from the Medang Mataram Kingdom period, right side, line 23-24: "nañjapan, kurawu, kurima, asam, dwadal, kapwa madulur malariḥ" (and snacks, such as kurawu, kurima, tamarind, dodol, all are illuminated and approached).
The history of dodol production is closely related to one of its main ingredients, gula aren or palm sugar, a traditional sugar made from the sap of Arenga pinnata plant, and also rice flour. It is a popular sweet treat and one of the oldest indigenous sweets developed in the Maritime Southeast Asia. The exact origin of dodol is unclear; however, there is a remarkable diversity in preparations of the product in Java and Sumatra, and the variants tend to be adaptations of post-colonial crops.
Dodol is believed to have been introduced to Southern India and Sri Lanka by migrants from Indonesia. It has also been attributed to the Portuguese, who occupied parts of the country during the 16th and 17th centuries. Several dodol recipes have been developed in Sri Lanka, such as kalu dodol. Dodol is a very famous recipe in Kilakarai, Tamil Nadu. It was possibly believed to be introduced by Sri Lankan Muslim immigrants. Dodol is a traditional Christmas dessert in Goa.
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. In Hindu-majority province of Bali, dodol is also recognised as one of Balinese traditional snack. Garut town in West Java is known as a major dodol production center. Dodol Garut is well known in Indonesia, which led to the town gaining the nickname "the town of dodol".
The Betawi people take pride in making homemade dodol during the Lebaran (Eid ul-Fitr), when family members will gather together to make dodol. Traditional home made dodol Betawi production center is located in Pasar Minggu area, South Jakarta, and also in towns around Jakarta such as in Tangerang. In Chinese community of Indonesia, dodol is adopted and integrated in their culture as a sweet treat requisite for imlek (Chinese new year) festival, locally known as dodol cina (Chinese dodol).
Dodol is also popular among the Roman Catholics from the Indian west coast, also known as the former Estado da Índia Portuguesa, which includes Bombay East Indians from Mumbai, the state of Goa, and the city of Mangalore. Dodol Hj Ideris manufactures dodol and the company has now entered the Middle Eastern market, including Iran.
Among the Ilocano people in the Ilocos Region, dudol serves as a perfect symbol of Ilocano food heritage. Its thickness and stickiness signify solidarity and unity, symbolizing the strengthening of family ties when shared. Dudol is commonly prepared during Holy Week and is also one of the foods offered for atáng, an Ilocano food offering for the dead and spirits, especially during Undas or All Saints' Day.
Catholic devotees from Paoay, Ilocos Norte, Philippines celebrate the Guling-Guling Festival a religious festival which “dudol” is one of the main delicacies. It is a traditional festival, started during the Spanish era by a Spanish priest at the beginning of the 16th century. It is celebrated at the UNESCO world heritage site Paoay Church or San Agustin Church, the Tuesday before the Ash Wednesday—the last day for merrymaking before the start of the Lenten season. Locals dress and furnish their homes in a local way. Street festivities, cultural performances such as folk dances such as the Sabunganay (banana blossom), pageants, and a food fair featuring Ilocano cuisine are all available to tourists. The celebration starts with a ritual called “guling.” This word can be translated as “mark” or “sign.” In the old days, the mayor of the town smeared people’s foreheads with a white cross made of wet rice flour. Although it is also popular in Malaysia, Indonesia, and Southern India, dudol is a classic delicacy found in the Philippines' Ilocos Region. Before the arrival of the Spaniards, it is supposed to have passed through the Malay and Indian settlements or traders on the coastal towns of the Ilocos region. Ilocano dudol consists of "bel-laay" rice flour or "diket" ground glutinous rice, "gettá" coconut milk, and “benńal” sugarcane juice.
In Mindanao and the Sulu Archipelago particularly among the Maranao and Maguindanaon of the southern Philippines, dodol is served year-round but is most commonly prepared during Iftar in the holy month of Ramadan, as well as for celebrations and special occasions like weddings, thanksgivings, and the enthronement of a Sultan or Bai-a-Labi. Dodol is traditionally wrapped in mamaan leaves (similar to corn husks) or colorful cellophane to enhance its presentation. The Mindanao dodol or dudul is more similar to the Indonesian and Malaysian variants and is known by the same name. It is typically prepared as thick cylinders wrapped in corn husks or colored cellophane, which are then cut into disks before serving. Unlike the kalamay, Filipino dodol is made with ground glutinous rice paste and muscovado sugarcane sugar rather than palm sugar.
A related dessert in the Philippines is known as kalamay (literally "sugar"), which is made from sugarcane sugar instead of palm sugar. It also has a liquid consistency unlike dodol, since it uses ground glutinous rice rather than rice flour. However, the basic ingredients and preparation are similar.
Dodol is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet. The cooking process would reduce the contents up to half as the liquid evaporates. It normally takes 2 to 9 hours to cook, depending on the technique and tools used. 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.
There is a diverse variety of dodol recipes found in Indonesia. The town of Garut in West Java is the main production center of dodol in Indonesia. Many flavours of dodol are available, including a durian flavor called lempuk, which is popular in Medan and other Sumatran cities. A major producer of Garut-style dodol incorporates chocolate as an ingredient into a specialized variant product, intending to produce edible souvenirs from the city called 'chocodot' or chocolate dodol.
The Dodol Depok is a typical sweet rice cake from Depok made by glutinous rice, red sugar, and pandanus leaf. The Dodol Depok was already there since the days of the Dutch who settled at Depok Lama. In those days, the Dodol Depok was made into a cake that was always served at each meeting conducted by the Dutch functionary and its workers.
Other variants include:
In colloquial Indonesian, dodol can also be used as a slang term for the word 'bodoh' to refer a person as being 'stupid' or 'illogical'. It is impolite to refer a person as 'dodol'.