Dodol is a sweet, toffee-like treat made from sticky rice flour (tepung ketan), coconut milk (santan), and palm sugar (gula merah) derived from the sap of the Arenga pinnata sugar palm known as aren or enau.
Dodol is sometimes enhanced with durian flavor. This rich and sweet snack is highly popular in Indonesia, where it originated. Historically, dodol has been enjoyed for over a thousand years, as evidenced by its mention in the Masahar inscription from East Java dating back to 930 CE.
Nowadays, dodol is closely associated with the city of Garut in West Java, which serves as a major production hub for dodol, known and sold as Dodol Garut.
The term dodol is occasionally used in a slightly derogatory manner due to its phonetic similarity to tolol (stupid, dumb). However, it is not considered as rude and impolite, as words such as bodoh, bego, goblok, dungu, tolol, and other words that have largely the same meaning.
Despite its negative connotations, there are certain circumstances in which dodol can be used relatively safely. For instance, when discussing a third person, one might ask, “Lho, kok bisa dodol begitu?” (How can he be so foolish?).
Additionally, in the presence of children, it is possible to playfully tease by asking, “Mana yang dodol garut tadi?” (who was that dodol garut guy again?). By adding Garut to dodol, the term is further distanced from tolol, making it clear that the intention is lighthearted.
Furthermore, in response to a friend’s question of “kenapa?” (why?), one might humorously reply, “Pura-pura dodol, ya?” (Pretending to be clueless, huh?).
So enjoy your newly-learned word, but be careful in applying it!
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