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Dodol was brought to Sri Lanka by the Malay community. Records of the glutinous sweet can be traced back to 1926 in Betawi, Indonesia during the Dutch colonial era, but different variations of it can be found in several countries in Southeast Asia. For instance it's called kalamea in Thailand, and in Central Java and East Java, dodol is known as jenang. Read more about Dodol and its history.
In Sri Lanka, Tamil and Sinhalese communities have developed their own version of dodol, and the sweet is often prepared during festivals and other special occasions.

Malay Dodol
(Malay recipe)

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