Dodol Betawi

Chewy, sticky, and sweet dominate the flavor and texture of this local traditional Betawi snack. This sweet toffee-like sugar palm-based from Betawi is generally made as a special snack for special parties, wedding ceremonies, during Ramadan, Eid al-Fitr, or Eid al-Adha. The raw ingredients for making the Dodol include sticky rice, brown sugar, granulated sugar, and coconut milk.

The making process requires a lot of patience and definitely is a labor of love. Traditionally, the dodol cooks over a wood-fired stove while stirred for seven to eight hours without stopping, otherwise, the dough will harden and the flavor does not distribute well to the mix.

Dodol Betawi has many flavors, including durian, sugar-apple, and many other variances to strengthen the taste and aroma of the tasty Dodol. Try to have it with a cup of tea or coffee to elevate the taste of the Dodol.