How to make a Maranao Dodol?

(Shown above) is the usual traditional covering of Maranao dodols.
This image is from Travel Trilogy.

Take a sweet spin with DODOL | Elegant and non-factory made. Perfect on its own. This is one of the SNACKS AND CONFECTIONS of the Maranaos you have been missing out on.

Dodol is one of the most popular delicacies of the Maranaos. It is made from sticky rice flour, coconut milk, and brown sugar or jaggery (natural sugar). It also goes with different flavors to make it more delicious; for the Maranaos durian is the most common. Dodol is usually served during ramadhan, or during celebrations and special occasions like weddings, thanksgivings and enthronements. The serving of dodol with other Maranao delicacies or confections is called pagana.

The dodol is wrapped in corn husks or brightly colored cellophane sheets. You can always find them hanging in stores not just in Marawi and Lanao del Sur but also in its neighboring town, Lanao del Norte. Stores sell dodol in different sizes: small, medium and large.

Dodol is anywhere in Lanao del Sur, my favorite one is from Ganassi (without a durian). So, Where's yours?

Trivia:

In the Philippines, dodol is a Maranao Delicacy. However, dodol is not a Maranao term. Dodol is also called dodol in Indonesia, Malaysia, Singapore, Brunei, South India, Sri Lanka, and Thailand and it comes in different flavors. Dodol in Burma is called mont kalama.

HOW TO MAKE A MARANAO DODOL?

Note: We are only going to share the ingredients and steps on how to make it. Dodol is usually made in large amount, because it takes up to 9 hours of cooking. Contact a real dodol maker to make the best out of it.

INGREDIENTS:
Coconut Milk
Brown Sugar (or jaggery)
Rice
Sticky Rice (Pilit)
Durian (as flavor and is optional)

1. Grind the rice and sticky rice first to become rice flour (do not mix).
2. Mix the rice flour and thin coconut milk.
3. Transfer it to a big pan and then boil. Boil until became oily.
4. Melt the sugar and then mix, and continue to boil.
5. Put the sticky rice flour and keep stirring in a circular motion with medium heat.
6. Put the durian flavor. Mix well.
7. As it starts to thicken, put sugar again by spreading using your finger tips.
8. Continue to stir and add milk. Then continue stirring again.
9. Remove the oil that comes out from the sides of the pan. Make sure its already firm and sticky (but does not stick to your fingers when you touch it), before removing it from the heat.
10. Choose a perfect flat dish, spread the dodol evenly and wait for it to cool down. You may cut it to desired shapes or roll it for a circular shape.

HISTORY OF DODOL:

The exact origin of dodol is unclear, nevertheless, dodol shows its remarkable diversity in the island of Java and Sumatra. In Javanese language it is called jenang, while in Sundanese of West Java, Republic of Indonesia, it is called "dodol" and where it is believed to have originated. The history of dodol production is closely related to one of its main ingredients, gula aren or palm sugar, a traditional sugar made from the sap of Arenga pinnata plant, and also rice flour. It is a popular sweet treat and one of the oldest indigenous sweets developed in the Maritime Southeast Asia. 

Dodol is believed to have been introduced to Southern India and Sri Lanka by Indonesians. It has also been attributed to the Portuguese, who occupied parts of the country during the 16th and 17th centuries. Now, several dodol recipes and flavors have been developed in different part of Asia specifically in Southeast Asia.

In the Philippines, dodol must have been introduced before the spanish colonizers arrived, through trading of goods in the islands of Sulu and Mindanao.

Tell us more in the comment below.

By Bin Nur A. Magangcong

See more about our culture: 
Essay: I am Survivor 
Moncado Colony
Superstitious Beliefs of the Maranaos
Darangen
  Get to know us:
GLOBAL MARAWI

Follow us on Facebook:
Global Marawi