Dodol

Dodolis a sweettoffee-likesugar palm-basedconfectioncommonly found inSoutheast Asiaand theIndian subcontinent.Originating fromthe 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 calledmont kalama. It is made fromcoconut milk,jaggery, andrice flour, and is sticky, thick, and sweet.
The term "Dodol" is a word that comes from theJavaneseword "Dodol", from theOld Javaneseword "Dodol" or "Dwadwal" 'a snack made from sticky rice flour and sugar'.At that time dodol was made using the main ingredients of browncoconut sugar, rice flour and additional flavouring agent such asdurian.In the royal banquets during the ancientMataram Kingdomcirca 8th to 11th century, dodol was served as a dessert described as brown-coloured sweet treat.Dodol is mentioned in theGemekan inscriptiondated 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 askurawu,kurima, tamarind, dodol, all are illuminated and approached).
The history of dodol production is closely related to one of its main ingredients,gula arenorpalm sugar, a traditional sugar made from the sap ofArenga pinnataplant, and alsorice flour. It is a popular sweet treat and one of the oldest indigenoussweetsdeveloped in theMaritime Southeast Asia. The exact origin of dodol is unclear; while there is a remarkable diversity in preparations of the product within the island communities of Java and Sumatra, the variants tend to be adaptations of post-colonial crops.
Dodol is believed to have been introduced toSouthern Indiaand Sri Lanka by migrants from Indonesia.It has also been attributed to the Portuguese, whooccupied parts of the countryduring the 16th and 17th centuries.Several dodol recipes have been developed in Sri Lanka, such askalu dodol. Dodol is very famous recipe in Kilakarai, Tamil Nadu. It was possibly believed to introduce by Sri Lankan Muslim immigrants. Dodol is a traditional Christmas dessert inGoa.
InMuslim majority countries, such as Indonesia and Malaysia, dodol is commonly served during festivals, such asEid ul-FitrandEid al-Adhaas sweet treats for children.In Hindu-majority province ofBali, dodol is also recognised as one of Balinese traditional snack.Garuttown 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 as "the town of dodol".
TheBetawi peopletake pride in making homemade dodol during theLebaran(Eid ul-Fitr), where 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. InChinese community of Indonesia, dodol is adopted and integrated in their culture as a sweet treat requisite forimlek(Chinese new year) festival, locally known asdodol cina(Chinese dodol).
Dodol is also popular among theRoman Catholicsfrom the Indian west coast, also known as the formerEstado da Índia Portuguesa, which includesBombay East IndiansfromMumbai, the state ofGoa, and the city ofMangalore. Dodol Hj Ideris manufacturesdodoland the company has now entered the Middle Eastern market, including Iran.
Among theIlocano peoplein theIlocos Region,dudolserves 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 duringHoly Weekand is also one of the foods offered foratáng, an Ilocano food offering for the dead and spirits, especially during Undas orAll Saints' Day.
Catholic devotees fromPaoay, Ilocos Norte,Philippinescelebrates theGuling-Guling Festivala religious festival which “dudol” is one of the main delicacy. Is a traditional festival, started during Spanish era by Spanish priest at the beginning of the 16th century. It is celebrated at theUNESCO world heritagesitePaoay Churchor San Agustin Church, the Tuesday before theAsh Wednesday—the last day for merrymaking before the start of theLenten season. Locals dress and furnish their homes in a local way. Street festivities, cultural performances such as folk dances such as theSabunganay(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 is consisting of"bel-laay"rice flour or "diket" ground glutinous rice,"gettá"coconut milk, and“benńal”sugarcane juice.
InMindanaoand theSulu Archipelagoparticularly among theMaranaoandMaguindanaonof the southern Philippines, dodol is served year-round but is most commonly prepared duringIftarin the holy month ofRamadan, as well as for celebrations and special occasions like weddings, thanksgivings, and the enthronement of aSultanorBai-a-Labi.Dodol is traditionally wrapped inmamaanleaves(similar to corn husks) or colorful cellophane to enhance its presentation.The Mindanaododolordudulis 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 andmuscovadosugarcane sugar rather than palm sugar.
A related dessert in the Philippines is known askalamay(literally "sugar"), which is made fromsugarcanesugar instead of palm sugar. It also has a liquid consistency unlikedodol, since it uses groundglutinous ricerather than rice flour. However, the basic ingredients and preparation is similar.
Dodol is made fromcoconut milk,jaggery, andrice 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 ofGarutinWest Javais the main production center of dodol in Indonesia.Many flavours of dodol are available, including adurianflavor calledlempuk, which is popular inMedanand other Sumatran cities. A major producer of Garut-style dodol incorporates chocolate as an ingredient into a specialized variant product, with the intention of producing edible souvenirs from the city called 'chocodot' or chocolate dodol.
TheDodol Depokis a typical sweetrice cakefromDepokmade byglutinous rice,red sugar, andpandanus leaf.The Dodol Depok was already there since the days of theDutchwho settled atDepok Lama.In those days, The Dodol Depok into a cake that is always served at each meeting conducted by theDutchfunctionary, and its workers.
Other variants include:
Incolloquial 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'.