Dodol is a sweet, toffee-like confectionery that originated from the culinary traditions of Indonesia and is popular across Southeast Asia, including Malaysia. It is made from coconut milk, jaggery, and rice flour, resulting in a sticky, thick, and sweet treat.
History and Origin
The history of Dodol dates back to the 10th century, as mentioned in the Gemekan inscription from the Medang Kingdom period. The production of Dodol is closely related to its main ingredients, gula aren or palm sugar, a traditional sugar made from the sap of the Arenga pinnata plant, and rice flour. It is one of the oldest indigenous sweets developed in the Maritime Southeast Asia.
Cultural Significance
In Muslim-majority countries like 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 Lebaran (Eid ul-Fitr), where family members gather together to make Dodol.
Preparation and Variants
The preparation of Dodol is a laborious process that can take between 2 to 9 hours. The mixture must be constantly stirred in a big wok to prevent it from burning. The Dodol is considered fully cooked when it is firm and does not stick to one’s fingers when touching it. There are diverse varieties of Dodol recipes, including Dodol bengkoang which contains jicama, Dodol kacang hijau with mung beans, and Dodol tape that contains tapai, a fermented rice product.
Conclusion
Dodol is not just a sweet treat; it is a symbol of cultural heritage and unity. Its rich history and the laborious process of its preparation add to its special place in the hearts of Malaysians.
References
Article curated by Suwaytha Gopal
