Dodol Garut: History and Origins of Garut’s Signature Souvenir
When talking about dodol, one cannot overlook Garut Regency. Garut, located in West Java, is renowned for its unique dodol.
Dodol is a chewy and sticky snack often characterized by its sweet taste, complemented with a variety of flavors.
As a region nicknamed the “City of Dodol,” Garut naturally has a long history and story behind this chewy snack. Dodol has become one of Garut’s iconic souvenirs that should not be missed.
The History of Dodol Garut
According to the official website of the Ministry of Education and Culture, the dodol industry in Garut began to flourish around 1926, nearly a century ago. One of the pioneers in developing this industry was Karsinah.
At that time, Dodol Garut was made from simple ingredients, including glutinous rice flour, milk, white sugar, and coconut milk, without any preservatives. Moreover, the production process was still relatively basic.
Over time, the dodol industry in Garut grew, and by the 1950s, more dodol entrepreneurs emerged.
Dodol Garut began to undergo various modifications in its ingredients and flavors. New variants of Dodol Garut were introduced, using ingredients like potatoes, peanuts, soursop, pineapple, pumpkin, jackfruit, srikaya, durian, and more.
The popularity of Dodol Garut continued to expand, driven by significant interest from the public. It even reached international markets, including Brunei, Japan, Malaysia, Saudi Arabia, Singapore, and the United Kingdom.
The Origins of the Name “Dodol”
Based on the official Indonesian government website (Indonesia.go.id), dodol is a snack originating from various regions in Indonesia. It is also recognized as a traditional food in other countries, such as Malaysia and India, where it goes by different names.
In addition to being called dodol, this chewy snack is often known by other names such as Nian Gao or kue keranjang, jenang, wajit, lempok, and gelinak. As for Dodol Garut, the name is derived from the region where it is made. This is similar to names like Dodol Betawi, Dodol Kandangan (from Kalimantan), Dodol Ulame (from Tapanuli), and Dodol Buleleng (from Bali).
Since ancient times, dodol has often been considered an iconic food for certain traditions or celebrations. For instance, the Chinese community serves dodol during the Lunar New Year, while jenang is commonly served at traditional Javanese cultural events.
In Garut, dodol has become a symbol of its unique souvenir culture. Dodol is an icon of Garut, enhancing the district’s reputation and boosting the local economy. Today, several Dodol Garut brands are well-known to the public.
How Dodol Garut Is Made
The process of making Dodol Garut begins with boiling the main ingredients until they become thick and oily. The ingredients include:
- Finely ground glutinous rice flour,
- Palm sugar,
- White sugar,
- Coconut milk.
Nowadays, Dodol Garut ingredients can be modified to include various flavor options. However, the most popular variant remains the traditional Dodol Garut made from glutinous rice flour.
The boiling or heating process takes around 7-8 hours to achieve a thick, oily, and non-sticky consistency.
During heating, the mixture must be continuously stirred to prevent sedimentation, ensure even heat distribution, and avoid burning.
Once the mixture becomes thick, oily, and non-sticky, it is left to cool. When cooled, the mixture will have a dense, chewy texture that can be sliced. Dodol Garut is then ready to be enjoyed!
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