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  • Maranao Delicacies

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    Asyah K. Ramos
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    Dodol is a popular delicacy in the Maranao region made from sticky rice flour, coconut milk, and brown sugar or jaggery. It originated in Java and Sumatra and spread throughout Southeast Asia, being introduced to the Philippines before Spanish colonization through trade between Sulu and Mindanao. Dodol can have different flavors like durian and is usually served during Ramadan or special occasions. Its exact origins are unclear but it shows diversity in Indonesia and has a history related to traditional palm sugar production and rice flour.

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    Dodol is a popular delicacy in the Maranao region made from sticky rice flour, coconut milk, and brown sugar or jaggery. It originated in Java and Sumatra and spread throughout Southeast Asia, being introduced to the Philippines before Spanish colonization through trade between Sulu and Mindanao. Dodol can have different flavors like durian and is usually served during Ramadan or special occasions. Its exact origins are unclear but it shows diversity in Indonesia and has a history related to traditional palm sugar production and rice flour.

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    1K views4 pages

    Maranao Delicacies

    Uploaded by

    Asyah K. Ramos
    Dodol is a popular delicacy in the Maranao region made from sticky rice flour, coconut milk, and brown sugar or jaggery. It originated in Java and Sumatra and spread throughout Southeast Asia, being introduced to the Philippines before Spanish colonization through trade between Sulu and Mindanao. Dodol can have different flavors like durian and is usually served during Ramadan or special occasions. Its exact origins are unclear but it shows diversity in Indonesia and has a history related to traditional palm sugar production and rice flour.

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    of 4

    DODOL

    Dodol is one of the most popular delicacies of the Maranaos. It is made


    from sticky rice flour, coconut milk, and brown sugar or jaggery (natural
    sugar). It also goes with different flavors to make it more delicious; for the
    Maranaos durian is the most common. Dodol is usually served during
    ramadhan, or during celebrations and special occasions like weddings,
    thanksgivings and enthronements. The serving of dodol with other
    Maranao delicacies or confections is called pagana.

    HISTORY OF DODOL
    The exact origin of dodol is unclear, nevertheless, dodol shows its remarkable
    diversity in the island of Java and Sumatra. In Javanese language it is
    called jenang, while in Sundanese of West Java, Republic of Indonesia, it is
    called "dodol" and where it is believed to have originated. The history of dodol
    production is closely related to one of its main ingredients, gula aren or palm
    sugar, a traditional sugar made from the sap of Arenga pinnata plant, and
    also rice flour. It is a popular sweet treat and one of the oldest
    indigenous sweets developed in the Maritime Southeast Asia. 

    Dodol is believed to have been introduced to Southern India and Sri Lanka by


    Indonesians. It has also been attributed to the Portuguese, who occupied parts of
    the country during the 16th and 17th centuries. Now, several dodol recipes and
    flavors have been developed in different part of Asia specifically in Southeast
    Asia.

    In the Philippines, dodol must have been introduced before the spanish
    colonizers arrived, through trading of goods in the islands of Sulu and
    Mindanao.

    Reference
    https://globalmarawi.blogspot.com/2019/04/how-to-make-maranao-dodol.html
    TIATEG
    A combination of rice flour, eggs, and, coco milk. A maranao
    delicacy deep fried in different motions creating a wire mesh
    crispy tangles. To achieve those crispy tangles, the mixture swims
    on a deep-fry in crisscrossing motion. Then it goes on a roll &
    doused with syrup before it cools down.

    BROA/BROWA
    Maranao pastry resembling mamon or madeleine; "in Lanao del
    Sur, especially the Saguiaran version, comes in spongy but
    compact bite-size cakes and not as the crunchy cookie type called
    ladyfinger or broas; best paired with tea or coffee".
    LOKATIS
    Maranao pretzel-donut hybrid; soft baked pastry that
    comes mostly in chocolate flavor and is super sweet
    because of the sugar coating".

    TIOMPE A BANGGALA
    Banggala is cassava in Maranao or in some Visayan
    dialects. Tiompe is Maranao pancake made from ground
    cassava mixed with loads of margarine.

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