Dodol Ayah...

seribulan

Tengok dodol teringat arwah ayah...cukup suka dodol perasa durian

ps. lemang pun dia suka...

ip_lepat

masa dodol cair, ramai je yg rapat acah2 rajin mengacau
bila dah liat, kena sodok smpai dasar kawah... masing2 cari alasan nk lari
dasar ahak ahak

tapi budak2 zaman skrg jarang yg merasa pengalaman mcmni
berpeluh sakan mengacau smpai rasa nk pecah dada, berasap smpai biji mata merah, berpanas dgn bahang api. paling best makan dodol yg tgh masak dgn roti

sfhzuraz

pengalaman kacau dodol mcm kebanyakan org buat tu takdelah tp penah tolong abah kacau dodol kt porch rumah.ialah abah duduk rumah teres jd situ jer la yg ada ruang. besi utk ltk kuali pinjam org lain.pastu kt kaki besi ltk batu2 agar mudah nk mengacau dodol. kira ok lah adik beradik tolong menolong mengacau dodol. bila dah siap dpt jgk bg kt mak mertua sikit.

Foxey

Ini pengalaman yang fox tak pernah alami. Tak pernah buat dodol sendiri. Biasa orang bagi atau beli. Fox pun suka dodol durian, dapppp.

Laisa

Masa kecik2 dulu selalu tgk org kacau dodol masa kat rumah arwah mak long.. nak tolong tp dorang tak bagi.. yelah masa tu budak2 kann.. kena marah la sbb kacau org nak buat kerja..

Ni dah besar tak merasa la nak kacau dodol.. kampung pon takda.. lepas tu mcm dah kurang org hidang dodol sekarang ni... Semua dah diganti dgn kuih2 moden.. rindunya zaman raya dulu2...

kristalbaby000

Dodol merupakan antara juadah terpenting pada Hari Raya selain lemang, ketupat dan rendang. Namun begitu penyediaan dodol juga memerlukan banyak tenaga dan hanya sanggup dilakukan oleh mereka yang mampu menyediakan segala keperluan utama penyediaan dodol seperti bahan-bahan penyediaannya dan masa yang lama untuk mengacau dodol yang dimasak di atas api.

Dodol juga adakalanya dipanggil sebagai ‘penganan’ dan mempunyai banyak variasi kerana ia bukan sahaja popular di Malaysia malah di Indonesia, Philippines, Singapore, Sri Lanka, Burma, beberapa daerah di India dan Iran. Malah di Indonesia ia turut menjadi bahan jualan yang popular disediakan dengan pelbagai perasa buah-buahan.

Uniknya tentang dodol tradisional ini adalah pada proses penyediaannya yang dilakukan secara bergotong-royong oleh ahli keluarga atau jiran tetangga. Ini kerana proses penyediaan yang memerlukan tenaga yang banyak tidak mungkin dapat dilakukan oleh seorang individu.

Dodol disediakan dengan bahan-bahan asli iaitu tepung pulut, santan kelapa, dan gula pasir + gula batu. Perkara yang rumit mengenai proses pembuatan dodol adalah ia memerlukan masa yang panjang  dan disepanjang proses pembuatannya ia perlu dikacau dengan anggaran masa 4 – 6 jam. Kacauan perlu dibuat kerana bahan campuran ini amat mudah hangus dan merosakkan dodol anda nanti.

Antara cabaran proses penyediaan dodol adalah ia akan menjadi semakin pekat dan semakin sukar untuk dikacau. Jadi sebab itu ia disediakan oleh beberapa orang lelaki dewasa bagi memastikan sentiasa ada orang yang dapat mengacaunya secara konsisten. Pada waktu ini, kawalan suhu api juga adalah amat kritikal. Bagi memenuhi keperluan tenaga inilah biasanya ia disediakan oleh beberapa keluarga dalam satu masa secara gotong-royong.
Dodol juga merupakan makanan yang sensitif dan akan menjadi berkulat, tengik sekiranya tidak disediakan dengan betul atau disimpan dengan baik. Namun begitu bagi dodol yang berkualiti ia boleh disimpan berbulan lamanya. Antara kaedah penyimpanan dodol yang terbaik adalah di dalam bakul daripada mengkuang yang mebolehkan dodol ‘bernafas’ dan mengering disamping tambahan aroma daun mengkuang menyegarkan lagi dodol itu.

seribulan

Lemang gula kabung pun sedap

kristalbaby000

seribulan replied at 15-5-2019 06:35 PM
Lemang gula kabung pun sedap

meols x pernah makan mimoon... ada gambar contoh tak? nnt sy cuba request dekat makcik di kampung.... selamat bersahur mimoon.... thanks for ur credit mimoon... luv ya....

seribulan

Dodol: Sticky treat for Hari Raya
NEWS
Saturday, 21 Jun 2014

by zieman

image: https://www.thestar.com.my/~/media/online/2014/06/20/21/04/metd_az_2106_pg30_ziedol_multicoloured-dodol.ashx/?w=620&h=413&crop=1&hash=9D999BECBCD0310C524A7C560BA8C2208AE2B2BA

Dodol sold in tringular pieces and different flavours are very much in demand. - filepic
Dodol sold in tringular pieces and different flavours are very much in demand. - filepic


Traditional dodol will always be one of the main dishes during Hari Raya. This sweet sticky toffee-like candy is equally popular in other parts of the world such as Indonesia, Singapore, Brunei, the Philippines (especially in the Luzon and Mindanao), Sri Lanka and Myanmar where it is called “mont kalama”.

Whatever its name, the technique to making dodol is often similar, with coconut milk, brown sugar or gula melaka and rice flour as its ingredients.

Gone are the days when family members gathered around a huge wok, taking turns to stir the dodol mixture until it thickens.

image: https://www.thestar.com.my/~/media/online/2014/06/20/21/04/metd_az_2106_pg30_ziedol_c.ashx?la=en

The Gula Enau makes all the difference when making dodol.
The Gula Enau makes all the difference when making dodol.
Besides the common brownish dodol, there are many other flavours available. The most popular is the durian-flavoured dodol called lempuk. This is yellow in colour and is popular in Thailand, Kelantan and Terengganu. Durian dodol is also popular in Medan and other Sumatran cities.

In Goa, dodol is eaten during Christmas. Dodol is called halwa in India and Zanzibar. Halwa is usually made with sugar, milk and plain flour, whole wheat flour, semolina and even cornflour. In Bali, dodol is sold in dried corn leaves. This traditional delight has also made its way to Middle Eastern countries.

The Indonesians are the most adventurous and creative in concocting dodol. There are interesting varieties such as dodol garut, dodol kacang hijau, dodol bengkoang, dodol nangka, dodol ubi talam, dodol sirsak (soursop), dodol tomat, dodol tape, dodol apel malang, dodol salak, dodol rumput laut, dodol pisang, dodol nenas, dodol mangga and dodol lidah buaya. Then there is dodol betawi, which takes a bit more effort to make as it utilises white and black glutinous rice.

There is a place called Pangalengan in Bandung, which is famous for its dodol susu while dodol cina is a Chinese version of sweet nian gao, which is made of rich coconut milk and sugar.

Dodol is available commercially all year round in Malaysia, with dodol pilah being one of the most popular, which can be found at the R&R Jemapoh along the Jalan Kuala Pilah-Bahau in Negri Sembilan.

Siblings, Othman Daud and Normawatti Daud, have been making dodol pilah and running their dodol business for the last 10 years.

Dodol pilah is much sought after because of its secret formula, which uses the authentic gula enau.

“Our dodol has a unique, sweet flavour and creamy taste of fresh coconut milk. It’s the gula enau that makes all the difference.

“People always ask me what makes a good dodol. For me, the most important thing is you should never stinge on the ingredients.

“The basic ingredients are the same everywhere — coconut milk, rice flour and gula melaka. But we only use gula enau or gula kabung,” said the 56-year-old Othman who makes more than 600 kg of dodol every year during Ramadan.

image: https://www.thestar.com.my/~/media/online/2014/06/20/21/04/metd_az_2106_pg30_ziedol_a.ashx?la=en

Othman Daud has been making dodol for the last 10 years.
Othman Daud has been making dodol for the past 10 years.
Othman takes great pride in using only gula enau for his dodol, and not gula melaka even though gula enau is not easy to come by.

“There’s a lot of difference between these two, which acts as the main ingredient.

“Even the process of making them is different.

“The sugary sap of the nipah tree is called gula enau and these can only be found deep in the jungle and is sold in solid paste. Unlike gula enau, gula melaka is taken from the bud of a coconut palm and is more commercialised. We get our gula enau from our regular supplier,” said Othman.

Gula kabung or gula enau is derived from the sap of the Arenga palm (Arenga pinnata) and mangrove palm (Nypa fruticans).

With the help from his sister Normawatti and other family members, Othman usually tries to complete orders during the second week of fasting month.

“At times, we have more orders than we can cope but I’m glad we are able to meet all orders. It normally takes up to seven hours to cook the dodol.

“During the entire cooking process, the dodol must be constantly stirred in a big wok. If you are to pause in between, it might cause it to burn, and will spoil the taste and aroma,” said Normawatti who prefers to call dodol as penganan.

The invention of the dodol mixer machine, which they got a grant to buy, has helped them save time making the delicacy.

“We used to enjoy the kacau dodol session, as it was also a time to get together as we took turns to stir the dodol.

“However, even with the dodol mixer, you still have to be on guard to make sure you get the right consistency of the dodol,” said Normawatti who also sells burger and other traditional cookies at the R&R.

image: https://www.thestar.com.my/~/media/online/2014/06/20/21/04/metd_az_2106_pg30_ziedol_d.ashx?la=en

Dodol Pilah is selling at RM28 for 1 kilo while the soft dodol is going for RM16 a kilo.
Dodol Pilah sells for RM28 a kilo while the soft dodol goes for RM16 a kilo.
Irrespective of whether one uses a dodol mixer or stirs it manually, both methods are time consuming.

The process is quite tedious and has to be systematic with proper timing. The first stage is to extract the coconut milk.

“The coconuts have to be of the ripe age because they have more coconut milk. Coconut milk is extracted by grinding the coconut with warm water for maximum output.

“The rice flour is added to the coconut milk and you have to keep on stirring the mixture on low heat. Chopped gula enau is later added to the mixture and all these ingredients are cooked until the mixture is dense. Once done, the cooked liquid is poured in a container and left to cool,” said the 48-year-old Normawatti.

Normawatti said the dodol was completely cooked when it was thick and firm, and does not stick to one’s fingers when touched.

“The best time to prepare it is a few weeks before Hari Raya. However, some people prefer the fresh taste of soft dodol while others like it slightly firmer.

“It is all personal preferences,” said Othman who feels dodol should be enjoyed in moderation as it is really rich in flavour and high in calories.

In the olden days, dodol was packaged and wrapped in different ways like in a coconut shell, upih (made of tree bark) or weaved-mengkuang (pandanus leaves) and daun palas (from the Palas tree).

But the most authentic to store dodol is in a coconut shell, which is normally left to dangle from one of the beams in the kitchen. You have to savour it in small bits. Once the dodol is finished, the coco


Read more at https://www.thestar.com.my/lifestyle/food/news/2014/06/21/dodol-sticky-treat-for-hari-raya/#JRcced3tlAYDly1B.99

seribulan

kristalbaby000 replied at 16-5-2019 12:02 AM
meols x pernah makan mimoon... ada gambar contoh tak? nnt sy cuba request dekat makcik di kampung. ...

gula kabung...

kristalbaby000

seribulan replied at 17-5-2019 12:28 AM
gula kabung...

owh..okok... pernah nampak... thanks mimoon....

None68

Alahai mmg family kami dr atok moyang dulu xde plak yg mendodol..habis kuat buat pulut rendang aje.

seribulan

Raya ni beli dodol gula kabung dan pandan

johan-adx

dulu kecik2 rajin la jiran2 berpakat mengacau dodol ramai2..
pastu bila dh masak sibuk bebudak amik daun pisang menempel mintak dodol

winterwhite39

Paling suka dodol baru masak.. cair2.. panas2

ShashaVanilla87

seribulan replied at 17-5-2019 12:28 AM
gula kabung...

gula kabung dengan gula enau ni sama ke?

phalanx

Sekarang macam2 perisa dodol ada. Perisa durian dah biasa. Haritu terjumpa kat petronas masa otw balik kampung, dodol perisa jagung. Tapi tak nampak pulak isi2 jagung dlm dodol tu. Mungkin letak kordial perisa jagung je kot. Tapi saya suka tengok masyarakat kita yang makin innovatif.

seribulan

ShashaVanilla87 replied at 14-6-2019 11:03 PM
gula kabung dengan gula enau ni sama ke?

Fwd- pokok kabung juga diambil niranya untuk menghasilkan gula kabung/ enau.


Haah

ddeulgibear

Suka makan dodol cair..lebih2 ag sbb mak ayah org nogori,mmg suke sgt dodol gula enau.

Kecik2 dlu arwah atuk msti buat dodol ni tiap kali raya,siap pergi ke gemas beli beras pulut dan kisar dkat kedai.

mistified

Family saya takde pengalaman buat dodol.kalo nak mkn beli je. Masa sekolah mmg suka makan dodol sbb sticky.mak tak suka.so hari raya aje lah peluang nk mkn dodol puas2.