Dodol
Sign in to saveDodol, also known as kalamae (), or mont kalar mei () is a traditional sweet confection of Southeast Asia, particularly associated with Indonesia, Malaysia, Brunei, Singapore, Thailand and Myanmar. It is made by slowly simmering coconut milk and palm sugar with rice flour or glutinous rice until it thickens into a sticky, chewy consistency.
Key facts
- Food.name
- Dodol/Kalamae/Mont kalar mei
- Food.image
- Dodol Side View.jpg
- Food.image_size
- 250px
- Food.caption
- Balinese dodol
- Food.region
- Southeast Asia and Indian subcontinent
- Food.national_cuisine
- Indonesia, Malaysia, Thailand, Myanmar, Brunei, the Philippines, Singapore, Sri Lanka and India
- Food.type
- Confectionery
- Food.main_ingredient
- Coconut milk, jaggery, rice flour
- Food.variations
- wajik, kalamay, clorot, lempuk
via Wikipedia infobox
Article
17 sectionsContents
- History
- Origins and regional presence
- Introduction to South Asia
- Cultural significance
- Culinary profile
- Preparation
- Variations
- Indonesia
- Malaysia
- The Philippines
- Thailand
- Sri Lanka
- India
- In culture
- See also
- References
- External links
Dodol, also known as kalamae (), or mont kalar mei () is a traditional sweet confection of Southeast Asia, particularly associated with Indonesia, Malaysia, Brunei, Singapore, Thailand and Myanmar. It is made by slowly simmering coconut milk and palm sugar with rice flour or glutinous rice until it thickens into a sticky, chewy consistency.
The confection later spread to South Asia, where it developed into kalu dodol in Sri Lanka and into regional variants in India, including goan dodol in Goa and thothal halwa in Tamil Nadu. In the Philippines, a closely related variant called kalamay is prepared with sugarcane sugar instead of palm sugar. These sweets are commonly featured in festivals, communal gatherings and other significant occasions, reflecting their cultural importance across Southeast Asia and parts of the Indian subcontinent.