DODOL

Dodol is a toffee-like food delicacy popular in Indonesia, Malaysia, Philippines, especially in the Ilocos Region in Luzon and in the Lanao provinces of Mindanao, Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular in jowo, especially in the state of Goa. 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. 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. In Malaysia, its is quite popular amongst the eastern states such Kelantan and Terenganu.

Texture dodol on the other hand is elastic and easy to in masticate.Dodol now found in several flavour such as dodol asli, dodol pandan, dodol durian, dodol wajik sirat, dodol chocolate and dodol strawberry.

There is various dodol type for example Dodol Daun Palas, Dodol Upih and Dodol Gula Kabong.

Dodol Upih

Dodol Daun Palas

triangle shape

Now dodol had been packaged with various beautiful pattern and facilitate one to enjoy this traditional food.It also be made into as souvenir when visit to relatives' house or comrade.Dodol can withstand long no matter in keep in box or placed outside

in modern tupperware

gift