The flavor of dodol typical aceh I think is very tasty, not too sweet, just fit on the tongue either parents or young.
*Dodol is a traditional cake originating from 2 countries namely Indonesia and Malaysia.
Dodol also has several flavors, in Indonesia itself there are various types of dodol.
Let's say dodol soursop, then taste sour sauce. *
Types of dodol
Durian dodol, dodol made of durian is also called dodol durian.
Dodol soursop, namely dodol made from soursop.
Dodol jackfruit, the dodol made from jackfruit.
Dodol ginger, which is dodol made from ginger.
Dodol aceh, namely dodol made from typical recipes aceh.dll
If only called dodol only without in association with another name then dodol is made only of sticky rice flour, brown sugar, and coconut milk.
In the making phase, all the ingredients of aceh lunkhead will be mixed in a large cauldron and cooked with medium heat, should not be too big or too small.
Dodol being cooked also should not be unattended, because if unattended dodol will charred on the bottom and will become crust.
For cooking time, it usually takes at least 5 hours duration and if less than that, dodol will be less delicious when eaten.
That's a bit of information about dodol aceh. Hopefully useful and can be our knowledge about the foods that exist in Indonesia.
Thanks to all of you who have visited my blog, do not forget to leave a message and your impression in the comments column. Hope dodol aceh can extend to the whole world.
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