Dodol
Kalamae
Mont kalar mei

Balinese dodol
Type	Confectionery
Region or state	Southeast Asia[1][2] andIndian subcontinent[3][4]
Associatedcuisine	Indonesia,[5]Malaysia,[6]Thailand,[7]Myanmar,[7]Brunei,[8] thePhilippines,[9]Singapore,[8]Sri Lanka[10] andIndia[4]
Main ingredients	Coconut milk,jaggery,rice flour
Variations	wajik,kalamay,clorot, lempuk
Media: Dodol Kalamae Mont kalar mei

Dodol, also known askalamae^[7] ormont kalar mei,^[7] is a traditional sweetconfection ofSoutheast Asia, particularly associated withIndonesia,Malaysia,Brunei,Singapore,Thailand andMyanmar. It is made by slowly simmeringcoconut milk andpalm sugar withrice flour orglutinous rice until it thickens into a sticky, chewy consistency.

The confection later spread toSouth Asia, where it developed intokalu dodol inSri Lanka and into regional variants inIndia, includinggoan dodol inGoa andthothal halwa inTamil Nadu. In thePhilippines, a closely related variant calledkalamay is prepared withsugarcane sugar instead of palm sugar. These sweets are commonly featured in festivals, communal gatherings and other significant occasions, reflecting their cultural importance across Southeast Asia and parts of the South Asian subcontinent.^[11][12]

The exact origin ofdodol,kalamea ormont kalar mei is not clearly documented and there is no definitive evidence identifying where or when the confection was first developed. Sincecoconut,palm sugar andrice were long-standing dietary staples acrossSoutheast Asia, similar sweets may have arisen independently in different regions rather than from a single point of origin.^[13][14]

These confections are known by various names across Southeast Asia, includingdodol inmaritime regions,calamay ordudol in the Philippines,dudoi,kalamea orkalamay in Thailand,mont kalar mei in Myanmar,galamai orgelamai in parts ofSumatra andjenang inJava. Despite differences in terminology, they share broadly similar methods of preparation, reflecting a common culinary tradition in the region.^[7][15]

In the Philippines, for example,kalamay has a long history in theVisayas andMindanao, with origins traced topre-colonial methods of cooking and preserving glutinous rice with coconut milk and sugarcane juice. These techniques allowedrice harvests to be stored over longer periods while also serving ritual and communal purposes.^[16] Beyond the Visayas, related sweets such asdudol anddodol are also found inother regions. In northernLuzon, a version appears inIlocano culinary tradition and is believed to have been introduced by Malay and Indian settlers prior to Spanish colonization.^[17] In parts ofMindanao and theSulu Archipelago,dodol is widely prepared by theMaranao,Maguindanaon andTausug, typically wrapped inmamaan leaves or colourful cellophane, and sometimes moulded into cylinders and sliced into discs, closely resembling forms seen in Indonesia and Malaysia.

In Thailand,kalamae is traditionally associated withsouthern regions, including inPhatthalung Province, where it is regarded as a longstanding local specialty. Some historical accounts suggest that the confection developed fromya khanom (“medicine sweet”), an older southern Thai preparation.^[18] Another perspective links its origins to theMon andBurmese, where a similar sweet is known askwayn kalamae (kwayn meaning “confection”).^[1] Over time, the preparation evolved into its present form, in which palm sugar syrup and coconut milk are simmered before the gradual addition of rice flour, producing a sticky confection that could be stored for extended periods. InKrabi Province, the dessert is also calledyanom, a local name used by southern Thais, which literally means “lord of sweets” (phaya khanom) due to its reputation for exceptional taste.^[19] Among theThai-Malay community, the sweet is known asdodoi, where it continues to be prepared as part of local heritage and communal tradition.^[20]

One of the early written references tododol appears inJavanese sources, where the term is derived from theOld Javanese worddodol ordwadwal, meaning “a snack made from sticky rice flour and sugar.” Early forms were prepared with palm sugar, rice flour and flavourings such as durian. The confection is also listed in the Gemekan inscription from 852 Saka (930 CE) and was served in royal banquets of theMataram Kingdom (8th–11th centuries), highlighting its role in courtly as well as everyday food culture.^[21]

This broader diffusion is also evident inSumatra, theMalay Peninsula,Borneo andSulawesi, all historically important centres of trade and cultural exchange in the region.^[22][8] The widespread availability of coconut, palm sugar and rice in these areas supported the development of similar confections, which became embedded in local culinary traditions, particularly in association with communal and festive occasions.

Beyond Southeast Asia, a parallel development occurred inSri Lanka, wherekalu dodol, a glutinous sweet strongly linked to theSri Lankan Malay community, became established during thecolonial period. The confection was introduced by migrants from theMalay Archipelago during the colonial period and subsequently became part of the island's widerculinary culture.^[10] It is now prepared bySinhalese,Moor and Malay communities, with the southern town ofHambantota recognised as a centre of production. Other sources suggest thatPortuguese influence may have played an earlier role in the introduction or adaptation ofkalu dodol, indicating historical culinary connections between Sri Lanka and Southeast Asia.^[3]

Portuguese influence also contributed to the introduction ofdodol inGoa, India during the 16th century, where it became a staple of festival cuisine. In the region, the sweet is traditionally prepared for religious and cultural celebrations and is often flavoured withcardamom and garnished withcashews.^[23]

A related variant,thothal halwa (locally known aslothal ornudhal), developed inTamil Nadu, particularly in towns such asKilakarai andRamanathapuram. It was likely introduced via Sri Lanka and has since become an established part of the region's culinary heritage.^[24]

Dodol/kalamea is closely associated with festivals, religious observances and communal celebrations across Southeast Asia. InMuslim-majority countries such as Indonesia, Malaysia, Brunei and in regions with significant Muslim populations including Singapore, southern Thailand, southern Philippines and Sri Lanka, it is commonly prepared forEid al-Fitr and Eid al-Adha,^[25][11] and is often served at other important occasions such as weddings, religious gatherings and family celebrations. The sweet is widely regarded as a symbol of hospitality, steadfastness and the strength of communal bonds.

Beyond its role inMuslim traditions,dodol features in diverse religious and cultural contexts. Among theIlocano people of northern Philippines, known locally asdudol, it is considered part of local food heritage, its thickness and stickiness symbolising family solidarity and unity.^[26] Traditionally made from groundglutinous rice (diket),coconut milk (gettá) andsugarcane juice (benńal), it is prepared duringHoly Week, foratáng offerings to the dead onAll Saints’ Day (Undas) and at the Guling-Guling Festival inPaoay,Ilocos Norte, a pre-Lenten celebration ofSpanish colonial origin.^[27][28][29]

InBali,dodol is offered during theHindu festival ofGalungan to symbolise the destruction of falsehood and the cultivation of spiritual clarity, while amongChinese Indonesians it is prepared asnian gao forImlek (Chinese New Year).^[30] Across these varied settings,dodol and its regional variants serve as symbolic foods that reinforce social bonds and mark occasions of spiritual and communal significance.

InThailand,kalamare (orkalamae) holds deepcultural significance and is closely tied to major social andreligious occasions. Often served at weddings, its sticky texture is interpreted as a metaphor for fidelity and lasting bonds between couples, while its sweetness symbolises wishes for happiness and harmony in family life. Because its preparation requires patience and long, careful stirring, it further embodies the perseverance and cooperation expected in marriage. Beyond weddings,kalamae is one of the three sweets traditionally prepared for theThai New Year (Songkran Festival), as well as for ordination rites and communal ceremonies. A few days before such events, hosts typically invite neighbours to help stir the sweet, reinforcing ideals of generosity and social solidarity. It is also offered in wedding processions (khan maak) and ancestor rites, served to monks and shared with guests, making it both a symbol of togetherness and a gift of goodwill.^[18][31]

Through colonial and cultural exchange,dodol and related sweets spread beyond Southeast Asia. In Sri Lanka,kalu dodol is a popular festive sweet, traditionally prepared for occasions such as Eid and theSinhala New Year. InGoa, India, dodol is traditionally served at weddings and duringChristmas. Across these regions,dodol and its variants have been adapted to local tastes and integrated into communal traditions.^[32]

Dodol is made fromcoconut milk,jaggery, andrice flour, and is sticky, thick and sweet. The cooking process would reduce the contents up to half as the liquid evaporates.^[33] It normally takes 2 to 9 hours to cook, depending on the technique and tools used.^[34] During the entire cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause it to burn, spoiling the taste and aroma. The dodol is completely cooked when it is firm and does not stick to one's fingers when touching it.^[12]

AcrossIndonesia,dodol has developed into numerous regional varieties that reflect local ingredients, traditions and cultural contexts. InWest Java,dodol Garut is considered an iconic variant, produced in different flavours such asdurian, chocolate andsoursop, whileCentral Java is known for jenang Kudus, which has a softer texture and lighter colour. InSumatra andKalimantan, lempok durian is prepared from pure durian flesh without glutinous rice flour and inWest Sumatra, galamai incorporates roasted peanuts, giving it a distinctive nutty flavour.^[5]

Other notable types includewajit Cililin from West Java, wrapped in corn husks,dodol Betawi fromJakarta, traditionally prepared for Lebaran and madumongso fromEast Java, made from fermented black glutinous rice. Regional specialities also includemeuseukat inAceh, which uses pineapple and spices,asidah inMaluku with strongMiddle Eastern influences andalame inMandailing,North Sumatra, prepared communally before Eid. These regional forms illustrate how dodol has been adapted to local tastes and continues to play an important role in ritual, festive and everyday culinary traditions throughout the archipelago.^[5]

InMalaysia,dodol is produced in a variety of flavours that reflect local preferences forfruit andnut ingredients.Dodol durian is particularly popular, made by incorporatingdurian flesh into the mixture to create a strong aroma and lasting flavour. Other common types includedodol kacang, which blends in ground peanuts ormung beans for additional texture anddodol nanas, where freshpineapple is added to balance the confection's sweetness with a slightly tangy taste.^[6] Modern variations have also emerged, featuring flavours such as strawberry, chocolate and banana, while rare or specialty types, including aloe vera and seaweed, can occasionally be found in local markets.^[35]

In thePhilippines,kalamay is prepared in numerous regional forms, often distinguished by their ingredients and packaging. In Bohol, the traditionalkalamay hati is dark brown in colour and typically sold incoconut shell halves sealed with red paper strips, sometimes topped with latik orsesame seeds. Other popular versions includekalamay ube, which usespurple yam to create a distinct colour and flavour andkalamay buna, which incorporates whole peanuts for added texture and nuttiness.^[36]

Presentation also varies across regions.Kalamay sa bao is served in young coconut shells with some of the meat still attached, whilekalamay lansong is packaged inbamboo tubes, a style common in areas outsideBohol. These variations highlight the adaptability ofkalamay to local tastes and resources while preserving its identity as a sticky rice-based confection.^[36]

Another sticky rice-based sweet in the southern Philippines isMaranao dodol. Likekalamay, it is prepared as a sticky, chewy confection and wrapped in corn husks or dried leaves of banana or abaca.Dodol is sold widely inMarawi City and nearby towns inLanao del Sur, particularly inGanassi and is available in small, medium and large sizes along roadside stalls and markets, often visited by travellers betweenCotabato City and Marawi.^[9]

InThailand, there are two main types ofkalamae distinguished by their primary ingredient.Kalamae met (“grain kalamae”) is considered the original form, prepared with whole glutinous rice grains simmered with coconut milk and sugar until they form a sticky mass, with some rice kernels remaining partly intact. The second type,kalamae paeng (“flour kalamae”), is made using glutinous rice flour instead of whole grains, producing a smoother texture. Mostkalamae available today are of the flour variety, as it is easier to prepare and allows for adaptation with added colours, flavours and scents such as red colouring, chocolate or pandan.^[1]

InSri Lanka,dodol is known askalu dodol. It is traditionally prepared using rice flour, coconut milk and palm sugar or jaggery. Unlike other regional varieties that commonly use glutinous rice flour, Sri Lankan recipes typically use flour from local rice varieties with lowergluten content. The dish is often sweetened with jaggery derived from thefoxtail palm (kithul), which imparts a darker colour and a characteristic smoky flavour.^[3]

InGoa,dodol is made using rice flour, coconut milk and jaggery or palm sugar, withghee added for richness. The sweet is often flavoured withcardamom and garnished withcashews. This preparation produces a sticky, chewy confection similar in texture to other Southeast Asian and South Asian varieties of dodol, while reflecting local Goan ingredients and culinary preferences.^[4]

Incolloquial Indonesian,dodol can also be used as a slang term for the word 'bodoh' to refer a person as being 'stupid' or 'illogical'. It is impolite to refer a person asdodol.^[37]

• Coconut toffee
• Caramel candy
• Butterscotch
• Kalamay
• Nian gao
• Nougat
• Kulolo

• Dodol Indonesian sticky caramel toffee dessert a video from eastcodeTravel
• Recipe

• Indonesian snack foods
• Sri Lankan desserts and sweets
• Malaysian cuisine
• Philippine desserts
• Javanese cuisine
• Goan cuisine
• Confectionery
• Coconut confectionery
• Burmese desserts and snacks

• CS1 Thai-language sources (th)
• CS1 Indonesian-language sources (id)
• CS1 Malay-language sources (ms)
• Articles with short description
• Short description is different from Wikidata
• Use dmy dates from September 2019
• Use British English from September 2019
• All Wikipedia articles written in British English
• Portal templates with redlinked portals