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Dodol is a toffee-like food delicacy popular in Indonesiamarker, Malaysiamarker, Philippinesmarker, Singaporemarker, and Sri Lankamarker. In the Philippinesmarker, especially in the Ilocos Region in Luzonmarker and in the Lanaomarker provinces of Mindanaomarker and in Indiamarker especially in the Region of Goamarker. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 8-9 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. To know if the dodol is completely cooked is when it is firm and doesn't stick to your fingers when you touch it.

It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are different versions of Dodol available including a Durian flavor, which is called "lempuk" available in Asian food stores.

Types of Dodol

  • Dodol garut
  • Dodol durian
  • Dodol sirsak
  • Dodol toye-koss-et
  • Dodol Betawi
  • Dodol apel malang
  • Dodol nangka
  • Dodol ab-kir

See also

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