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    DODOL

    Uploaded by

    Ayub Kasyfi
    Dodol is a traditional Southeast Asian confection made from coconut milk, jaggery (palm sugar), and rice flour. It has origins in Indonesia and Malaysia and is popular across Southeast Asia and parts of South Asia. The exact origin is unknown but it can be traced back to ancient indigenous sweets from the region. It is a labor-intensive treat that requires nearly 9 hours of continuous stirring while the ingredients are cooked down into a thick, sticky consistency.

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    DODOL

    Uploaded by

    Ayub Kasyfi
    274 views2 pages
    Dodol is a traditional Southeast Asian confection made from coconut milk, jaggery (palm sugar), and rice flour. It has origins in Indonesia and Malaysia and is popular across Southeast Asia and parts of South Asia. The exact origin is unknown but it can be traced back to ancient indigenous sweets from the region. It is a labor-intensive treat that requires nearly 9 hours of continuous stirring while the ingredients are cooked down into a thick, sticky consistency.

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    Dodol is a traditional Southeast Asian confection made from coconut milk, jaggery (palm sugar), and rice flour. It has origins in Indonesia and Malaysia and is popular across Southeast Asia and parts of South Asia. The exact origin is unknown but it can be traced back to ancient indigenous sweets from the region. It is a labor-intensive treat that requires nearly 9 hours of continuous stirring while the ingredients are cooked down into a thick, sticky consistency.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    274 views2 pages

    DODOL

    Uploaded by

    Ayub Kasyfi
    Dodol is a traditional Southeast Asian confection made from coconut milk, jaggery (palm sugar), and rice flour. It has origins in Indonesia and Malaysia and is popular across Southeast Asia and parts of South Asia. The exact origin is unknown but it can be traced back to ancient indigenous sweets from the region. It is a labor-intensive treat that requires nearly 9 hours of continuous stirring while the ingredients are cooked down into a thick, sticky consistency.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    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.

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