Dodol is a toffee-like sweet food delicacy popular in Indonesia and Malaysia. It is made with coconut milk, rice flour and unrefined whole-caned sugar (or commonly known as gula melaka), and is sticky, thick and sweet.

Typically, it takes up to 8–9 hours to cook dodol. During the cooking process, the dodol must be constantly stirred in a big wok, non-stop. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma.

The types of dodol available are:

•	Dodol garut: dodols produced in Garut, a regency of West Java province, Indonesia. There are many variations of dodol garut.
•	Dodol durian: dodol made from durian
•	Dodol sirsak: dodol made from soursop
•	Dodol nangka: dodol made from jackfruit
•	Dodol apel Malang: dodol made from apple, specialty of Malang city, East java.
•	Dodol China: Indonesian Chinese version of sweet Nian gao with rich coconut sugar
•	Dodol Betawi: Dodol of Betawi people, Jakarta, similar to Chinese dodol