Group 17

Amalia Nur Fatmaningsih (C0D013013)

Intan Sari Dewi (C0D013036)

Fuji Fauziah Sudano Athar (C0D013039)

Dodol Garut

History

• When the Dutch colonial occupied Indonesia, especially they who stayed in Garut,West Java, they often came there for doing bussiness. That’s why there are many Dutch families lived in that place, they learnt to make dodol as their snack. In their spare time they often learnt how to make it.

• Dodol, at the time, are sold at the traditional market. There were so many home industries made it themselves. Because it was easy for them to find the ingredients. There were many farmers grew glutinous rice as the main ingredient to make dodol. It got its trend in 1947, at the time dodol became one of the most favorite snack among peoples in

HOW TO MAKE DODOL

• Dodol is made of coconut milk, jaggery, and rice flour, It is sticky, thick and sweet. It normally takes up 9 hours to cook. During the entire cooking process, dodol must be constantly stirred in a big wok. Pausing in between would cause it burnt, spoiling the taste and aroma. The dodol is completely cooked when it is firm, and does not stick to one's fingers

That’s all

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