Dodol sold in tringular pieces and different flavours are very much in demand -available at the Ramadan bazaar in Jalan Masjid India, Kuala Lumpur.
Traditional dodol will always be one of the main dishes during Hari Raya. This sweet sticky toffee-like candy is equally popular in other parts of the world such as Indonesia, Singapore, Brunei, the Philippines (especially in the Luzon and Mindanao), Sri Lanka and Myanmar where it is called “mont kalama”.
Whatever its name, the technique to making dodol is often similar, with coconut milk, brown sugar or gula melaka and rice flour as its ingredients.
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