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DODOL PAHANG
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Introduction and history
Dodol is a type of traditional confectionery that requires hours of cooking, using ingredients commonly found in tropical regions, such as coconut milk and palm sugar. This delicacy symbolizes prosperity and abundance due to the time and effort required for its preparation. As a result, dodol has become a special dish for major events and important celebrations in local communities.
Dodol remains popular among the Malay community in Malaysia, particularly in states like Pahang. It is a highly favored traditional dish often served during festive occasions such as Hari Raya, weddings, and communal feasts.
Hari Raya: Similar to other states, Pahang Dodol is one of the must-have dishes during the Hari Raya celebration. It is prepared in large quantities to be shared with family, relatives, and guests.
Weddings: Pahang Dodol is also a popular treat at weddings in Pahang. It is served as a symbol of abundance and prosperity, as well as to celebrate an important milestone in the lives of the newlyweds.
Cultural and Traditional Events: In addition to celebrations and weddings, Pahang Dodol is often served during communal feasts and cultural events, as part of the traditions and customs of the Pahang community.
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The ingredients for making dodol are simple, but specific techniques are required to achieve the perfect chewy texture and sweet taste. Below are the main ingredients used in the preparation of traditional dodol:
Glutinous rice flour
Thick coconut milk
Palm sugar
White sugar
Salt
Cooking oil
Pandan leaves (optional)
The equipment needed for stirring dodol includes:
Large wok (kawah)
Stove stand
Long-handled ladle
Gas stove
Gas cylinder
Bricks to support the stove stand
The glutinous rice is washed until the water runs clear a day before preparing the dodol. This is important to ensure the dodol lasts longer.
After being thoroughly washed, the glutinous rice is soaked overnight to soften it and make it easier to grind later.
The next day, a mixture of coconut milk and palm sugar is cooked until it turns into tahi minyak (oil residue) over low heat. The estimated time required is 1 hour.
Meanwhile, the glutinous rice flour mixture is prepared. Use the glutinous rice that has been soaked overnight. Grind the glutinous rice until fine and strain it.
Pour the glutinous rice flour mixture into the prepared wok (kawah). Stir the mixture until it is fully cooked. This process takes about 1 hour.
Once the flour mixture is cooked, add the coconut milk and palm sugar mixture that was prepared earlier. Stir again for 1 hour until it thickens.
Add salt and white sugar. Continue stirring for another hour until it reaches a thick consistency.
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Reference Source
i. Bahan Bacaan
Jamilah, L. (2013). Traditional Malay Desserts: From History to Modern Cuisine. Kuala Lumpur: Pustaka Nasional.
Omar, S. (2016). Kue Tradisional Malaysia: Resep dan Sejarah. Kuala Lumpur: Dewan Bahasa dan Pustaka.
Zulkipli, M. (2010). Warisan Makanan Melayu. Selangor: Utusan Publications.
Location
State JKKN Contact Information
Puan Norlelah Abd Karim
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Pahang
Kompleks JKKN Pahang
Lot 57100, Jalan Teluk Sisek,
25000, Kuantan,
Pahang Darul Makmur
09-517 8466
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