Dodol, a Maranao delicacy

“Bangsamoro Halal Dish”

With Maria Fhebie Ortil

Dodol is one of the most popular delicacies of the Maranaos. Dodol is usually served throughout the year but mostly served during Iftar in the Holy month of Ramadan, or during celebrations and special occasions like weddings, thanksgivings and enthronement of Sultan and Bai-a-Labi.

The serving of dodol with other Maranao delicacies or confections is called Pagana.

The dodol is wrapped in corn husks or dry leaves of banana or abaca. You can always find them hanging in stores not just in Marawi City but in other towns in Lanao del Sur like in the Municipality of Ganassi. 

When you travel from Cotabato City to Marawi City or vice versa in a public transportation like Van you can advise the driver to slow down along the way of a barangay in Ganassi where Dodol are sold upon. Then you just stop at the road side stores selling dodol in different sizes: small, medium and large at minimal amount.

TRIVIA:

Here is a trivia about the Dodol in the Philippines, where dodol is actually a Maranao Delicacy. However, dodol is not a Maranao term. It is also called dodol in Indonesia, Malaysia, Singapore, Brunei, and Thailand and it comes in different flavors. 

Dodol in Sulu and Tawi-Tawi where both provinces are under the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM) is called Durul.

MARANAO DODOL

INGREDIENTS:

  • Coconut Milk
  • Brown Sugar
  • Rice
  • Sticky Rice
  • Durian (as flavor and is optional)

PROCEDURE:

  1. Grind the rice and sticky rice first to become rice flour (do not mix).
  2. Mix the rice flour and thin coconut milk.
  3. Transfer it to a big pan and then boil. Boil until oily.
  4. Melt the sugar and then mix, and continue to boil.
  5. Put the sticky rice flour and keep stirring in a circular motion with medium heat.
  6. Put the durian flavor. Mix well.
  7. As it starts to thicken, put sugar again by spreading using your finger tips.
  8. Continue to stir and add milk. Then continue stirring again.
  9. Remove the oil that comes out from the sides of the pan. Make sure it’s already firm and sticky (but does not stick to your fingers when you touch it), before removing it from the heat.
  10. Choose a perfect flat dish, spread the dodol evenly and wait for it to cool down. You may cut it to desired shapes or roll it for a circular shape.

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