Page 36 - JaKita 09th Edition 2021

36 CULINARY

he Betawinese have plenty of heritage in
culinary. One of them is the dodol Betawi. This
UNESCO Recognition T sticky, fudge-like sweet has always been served
in various Betawi events such as Quran recitations,
circumcisions, marriages, Iduladha and Idulfitri
In 2017, Dodol Betawi was determined as an gatherings. Dodol is best to enjoy with tea or coffee.
intangible cultural heritage, according to
the Convention for the Safeguarding of the The Betawinese dodol is known for its uniqueness,
Intangible Cultural Heritage by the United for the cooking process usually takes hours until the
Nations Educational, Scientific and Cultural aroma is detected. Like dodol from other regions,
Organization (UNESCO). Hence, dodol Betawi dodol Betawi is made from rice flour, brown sugar
has been blessed to get recognition from and coconut milk. However, dodol Betawi has more
the United Nations agency. It is determined variants of taste since it can be made from different
as cultural heritage with registration number ingredients, like white and black glutinous rice. Dodol
201700500 with the domain in knowledge that is made from the black rice has darker color with
and skills to produce traditional crafts. additional sesames.

Dodol Betawi is normally served as special Although the dish is popular among the Betawinese,
dish during parties, Idulfitri, Iduladha and dodol Betawi becomes more difficult to be found at
during Ramadan month. It usually has dark
brown color, with lesser variants of taste
compared to other dodols made in other
regions. The dodol Betawi has variants of
white rice, black rice and durian.

The preparation of dodol Betawi is not easy.
In fact, there is only a few people who master
the making of dodol, as it needs extra power
to mix and stir the mixture of dodol, which
usually takes hours without pausing. Pausing
in between would cause it to burn and spoil
the taste.

Betawi families who live together would
usually cook dodol together. They would
collect money to buy the ingredients: the
coconut (to make coconut water), sugar and
glutinous rice. The women would prepare
the ingredients while the men would make
and stir the mixture. While waiting for the
dodol to be ready, the women would usually
prepare for the iftar meals. When the dodol is
completely cooked, they would cut the dodol
and divide it equally. For the Betawinese,
the making of dodol holds the spirit of
togetherness, cooperation and kinship.
yen

9th EDITION 2021
Sarana Informasi Pemerintah Provinsi DKI Jakarta