Dodol Dodol is a toffee-like sweet food delicacy popular in Indonesia, Malaysia, Philippines especially in the Ilocos Region in Luzonand

in the Lanao provinces of Mindanao, Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular among the Roman Catholics from the west coastal Indian state of Goa. It is common fare on the streets of Zanzibar sold ashalva. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 89 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. The dodol is completely cooked is when it is firm, and doesn't stick to your fingers when you touch it. In muslim majority countries such as Indonesia and Malaysia, dodol is commonly served during festivals such as Eid ul-Fitr andEid al-Adha as sweet treats for children. The town of Garut in West Java is the main production center of dodol in Indonesia. There are many flavours of dodol available including a durian flavor, which is called "lempuk" available in Asian food stores. In Malaysia, its is quite popular amongst the eastern states such Kelantan and Terengganu, while in Indonesia durian dodol is popular in Medan and other Sumatran cities. Dodol has also made its way to some middle eastern countries including Iran, where it is very common and normally preferred by women. Though Dodol is proven to be fattening, it is used as a facemask and skin mask by some.

Types of dodol
Dodol garut: dodols produced in Garut, a regency of West Java province, Indonesia. There are

many variations of dodol garut. The most famous brands of dodol garut are 'Picnic' and 'Olympic'. Dodol durian: dodol made from durian Dodol sirsak: dodol made from soursop Dodol nangka: dodol made from jackfruit Dodol apel Malang: dodol made from apple, specialty of Malang city, East java. Dodol China: Indonesian Chinese version of sweet Nian gao with rich coconut sugar Dodol Betawi: Dodol of Betawi people, Jakarta, similar to Chinese dodol

Ingredients : 750 gm raw Goa rice 10 large coconuts 2 kg coconut jaggery 2 tbsp sugar Salt to taste 200 gm cashew nuts, chopped

Preparation : Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk. Chop the cashew nuts and jaggery. Sieve the rice flour. Add to the coconut milk. Stir well to avoid lumps. Place on a slow fire and stir continuously in a deep pan. After the mixture thickens slightly, add the chopped jaggery and stir. After about 5 minutes, add the chopped nuts. Keep on stirring till the whole mixture is well thickened and begins to leave the sides of the vessel. Pour into a greased dish. Leave to cool. Cut and serve.