Sahabat Javanologi who are fond of Javanese culinary delights, of course, are familiar with this sweet. Yupp, this time in Javanology Explore, we will talk about the classic Javanese snack which is famous for its sweet taste. Jenang dodol is an Indonesian sweet that can be found in western areas such as Java, Sumatera and Kalimantan. One of the most popular among them is dodol garut which comes from Garut, West Java.
In some places, dodol is also often called jenang dodol. The history and origins of dodol are still vague, but do you know that dodol is considered one of the oldest desserts/sweets found in Asia. In Ponorogo, dodol is documented in literary books and several inscriptions from the Medang Kingdom period in Mataram (9th and 10th centuries). These literary books and inscriptions that contain and record dodol include the Kakawin Ramayana, the Gemekan Inscription, and the Sangguran Inscription.
Dodol is made with the basic ingredients of glutinous rice flour, coconut milk and sugar. Dodol is a jenang-like food with a dense and chewy texture. There are several types of dodol depending on the secondary ingredients, including durian dodol, milk dodol, apple malang dodol, soursop dodol, garut dodol, and many more.
Here is a recipe for making dodol
Ingredients:
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1 kg of glutinous rice flour
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2 kg of brown sugar. Fine chop
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2 ounces of sugar
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2 tbsp of coconut milk
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5 old coconuts, grated, squeezed and take the coconut milk
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Salt to taste
How to make:
- Boil a mixture of glutinous rice flour, brown sugar and coconut milk. Add a pinch of salt. Boil all these ingredients until thickened.
- After the mixture thickens, add the thick coconut milk and sugar. Cook again for about 3 hours or until the mixture denser.
- Prepare a large container that has been lined with oil paper.
- Pour the dodol mixture into the container, then spread the cooking oil evenly. Wait until the dodol cools down.
- After the dodol has cooled, roll the dodol into an oval or other shape according to your taste.
Author: David Aria Wijaya
