Dodol is a toffee-like, sweet food delicacy. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 9 hours to cook dodol. During the entire cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause it to burn, spoiling the taste and aroma. The dodol is completely cooked when it is firm, and does not stick to one's fingers when touching it.
It is popular in Indonesia, Malaysia, the Philippines (especially in the Ilocos Region in Luzon and the Lanao provinces of Mindanao), Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular among the Roman Catholics from the west coastal Indian state of Goa. It is common fare on the streets of Zanzibar, sold as halva.
In Muslim majority countries, such as Indonesia and Malaysia, dodol is commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children. The Betawi people takes pride in making home made dodol during the Eid ul-Fitr, where families members will gather together to make dodol. The town of Garut in West Java is the main production center of dodol in Indonesia. Many flavors of dodol are available, including a durian flavor called lempuk, which is available in Asian food stores. In Malaysia, it is quite popular amongst the eastern states, such Kelantan and Terengganu, while in Indonesia durian dodol is popular in Medan and other Sumatran cities.