BETAWI DODOL (a flavour meal for Christmas)

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).