Dodol is
one of Betawi (Jakarta native ethnic group) special meal. Not only as a meal,
Dodol
is stronger
of its culture substance. This meal is always served in religious matters day
such Lebaran, Idul Adha or Christmas for Nazarene. Betawi people state that
Dodol is a ringleader of cookie. Even
though there many cookies are served in religious matter day, it is incomplete
without Dodol.
Known as a
snack, Dodol is generally brown-darkness and sweet. Differentiate of Betawi
dodol with dodol in other areas in Indonesia is its variant taste. Betawi dodol
is served in three kind of taste; white ketan, black ketan, and durian.
Meanwhile other areas dodol have more twelve tastes. But nowadays, many people
believe that Betawi dodol has almost vanished. It is caused by increasingly
people who have able to make dodol. To perpetuate and to defend the existence
of this native Betawi meal must be implemented appreciation to younger
generation.
Making a
quality and really delicious dodol is not easy. It needs a good ability, and
longer process. Need eight to twelve hours without stop to scramble.
Traditionally made, it is using Tumang
(fireplace, made of banana tree root) and firewood.
Raw
ingredient of dodol is commonly similar. Consist of ketan rice, red sugar,
white sugar and coconut milk. But the election of ingredient effects to the
result and taste. Selected ketan disable to mix with other rice or other
mixture. And coconut milk should be old coconut, not a green coconut because
will effect to durableness.
Prepare the
traditional equipment such; kawa
(wok, usually made of loam soil) to cook dodol dough, nyiru (a rice sieve, made of bamboo) to clean ketan as a base ingredient,
and gelo (a stick to stir). Dodol
made by comparison a kilogram of ketan, two kilogram of sugar, and four
coconuts to make coconut milk.
Ketan will
be refined by using alu and lumpang (a pounder made of wood);
coconut will be rasped for making coconut milk.
Ingredients of Dodol
Way that is
going to do is cooking red sugar and white sugar stir, mix coconut milk and
ketan (black or white ketan) then stir up. Dodol mixer is usually done by men
who have good fit body. Because when we mix dodol with gelo in kawa needs
stronger power. And the mix man also understand how to determine sort of
charcoal used. A good charcoal usually used is litchi fruit wood. Charcoal used
emits smock make dodol smell sangit (scorched),
and smock taste. Mix man also knows charcoal warm level beneath kawa. Dodol will be bantet (imperfectly ripe), if charcoal warm level is unbalance.
Dodol appearance can be likely is not exotic after ripe, but the taste is
unbelievable delicious. Dodol will be endured for months. Although dodol outer
looked solid, it’s soft inner.
Stir never stop to get well and delicious
Charcoal warm level is attended to avoid scorched
Central
produce of Betawi dodol can be found in Condet (Eastern Jakarta), Kalibata
(Southern Jakarta), Eastern Pejanten (Monday Market, southern Jakarta), Cenger
village (Sukatani, Bekasi regency), Bekasi, Pondok Gede (Bekasi), depok, then
Bojong and Jonggol (Bogor regency).