dodol cake typical aceh delicious and soft

Dodol is a cake typical of aceh that is soft textured and sweet taste that is made for the brightness on tueng dara baroe show or ngunduh mantu and many also added with other cakes. Dodol is usually also intended to welcome special guests. We can only find this dodol on certain occasions only. This dodol cake can also be found at the celebration of major holidays such as Eid al-Adha and Eid fitri.Tujuan is none other than to welcome the family and friends taulan bersilaturrahmi. Dodol in aceh also available some kind of dodol, Durian dodol taste, coconut, pineapple and many others, and usually the same white color brown.

Traditional Dodol snacks are also brought as souvenirs, but in the adat marriages of Aceh there are innate kinds of brides (Tueng Dara Baro) which are usually also brought various foods including Dodol (Dodoi -Aceh) and Meuseukat and other snacks. Dodol is a food that clearly has a sweet taste, and flavor of fruits (for dodol Modification), because in general dodol Aceh has a sweet taste and taste of coconut milk. as the main raw material is coconut milk which is cooked until 6 hours so that it got the pony or hardened and sticky. during cooking dodol is required to keep stirring for the santannya evenly and also placed other ingredients such as fruit juice or glutinous rice flour. as sweet foods dodol want to declare that Aceh has a wide culture and every dinner presented something sweet to familiarize the atmosphere and silaturrahmi.

How to make dodol

To make dodol, the ingredients for making lunkheads are mixed all inside a large cauldron or known as beulangong and cooked with great fire. Cooked lunkhead should not be left alone because if left unchecked, dodol will charred at the bottom will harden into crust.

So, dodol must always be stirred to get good results. Cooked dodol takes a long time of approximately 6 hours if less than 6 hours, cooked lunkhead will not be good to eat. After 2 hours lunkhead was cooked, dodol will turn a dark brown color. The dodol will boil and release many air bubbles.

Furthermore, dodol should always be stirred until dodol is cooked and lifted. Lastly, the dodol should be cooled in a large skillet. To get good results and delicious taste, dodol must be dark brown, shiny and dense.
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