Dodol

Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippines, Southern India , Sri Lanka, Thailand, and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet. The term "dodol" believed as a word of Sundanese origin, which in Old Javanese also known as "dwadal", whereas in modern Javanese it is called jenang. In ancient Java, dodol is mentioned as dwadal. At that time dodol was made using the main ingredients of brown coconut sugar, rice flour and additional flavouring agent such as durian. In the royal banquets during the ancient Mataram Kingdom circa 8th to 11th century, dodol was served as a dessert described as brown-coloured sweet treat. Dodol is mentioned in the Gemekan inscription dated from the year 852 Saka or 930 CE, from the Medang Mataram Kingdom period, right side, line 23-24: "nañjapan, kurawu, kurima, asam, dwadal, kapwa madulur malariḥ" (and snacks, such as kurawu, kurima, tamarind, dodol, all are illuminated and approached).

Source: Wikipedia