Dish

Dodol

Dodol is made by cooking coconut milk and palm sugar together over low heat until it thickens and becomes sticky. The mixture is then poured into a mold and allowed to cool and set. The resulting candy has a chewy texture and a sweet, caramel-like flavor. Dodol is often flavored with pandan leaves or durian fruit for added flavor.

Asian cuisine› Indonesian cuisine

Dessert

Origins and history

Dodol originated in Indonesia and has been a popular sweet treat there for many years. It is often served during special occasions and festivals, such as Eid al-Fitr and Christmas.

Dietary considerations

Dodol is suitable for vegetarians but not suitable for those with nut allergies or lactose intolerance.

Variations

There are many variations of dodol, including using different flavors and ingredients. Some recipes call for the addition of peanuts or sesame seeds for added texture and flavor.

Presentation and garnishing

To make the perfect dodol, be sure to use high-quality coconut milk and palm sugar. The mixture should be cooked over low heat and stirred constantly to prevent burning. When pouring the mixture into the mold, be sure to tap it gently to remove any air bubbles. Finally, be sure to allow the dodol to cool and set completely before cutting into pieces. Dodol can be wrapped in banana leaves or wax paper for added presentation.

Tips & Tricks

Dodol can be stored in an airtight container at room temperature for up to a week. If it becomes too hard, it can be softened by microwaving it for a few seconds or by steaming it.