Dodol

Dodol

Assorted Garut dodols on display in Bandung, the most popular variant of Dodol
Type	Confectionery
Place of origin	Indonesia
Region or state	Indonesia, Malaysia, Singapore, the Philippines, Brunei, Sri Lanka
Creator	Ethnic Javanese
Main ingredients	Coconut milk, jaggery, rice flour

Dodol is a sweet confection, popular in Indonesia, Malaysia, the Philippines (especially in the Ilocos Region in Luzon and the provinces of Lanao del Norte and Lanao del Sur in Mindanao), Singapore, Thailand, Brunei, South India, Sri Lanka and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick and sweet.

In Muslim majority countries, such as Indonesia and 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 Eid ul-Fitr, where family members will gather together to make dodol. The town of Garut in West Java is the main production center of dodol in Indonesia. Many flavors of dodol are available, including a durian flavor called lempuk, which is available in Asian food stores. In Malaysia, it is quite popular amongst the historically Javanese-influenced eastern states, such as Kelantan and Terengganu, while in Indonesia, durian dodol is popular in Medan and other Sumatran cities. It is also popular among the Roman Catholics from the Indian west coast, also known as the former Estado da Índia Portuguesa, which includes East Indians from Mumbai, the state of Goa, and the city of Mangalore. Dodol Hj Ideris manufactures dodol and the company has now entered the Middle Eastern market, including Iran.