Traditional Dodol Maker Preserves Authentic Taste and Texture
The Importance of Tradition
PERAI: Many makers of traditional kuih and treats today have switched to modern machines for more efficient production. But Zamri Sulaiman, the owner of Dodol Tok Ngah, remains committed to the traditional method, using firewood to preserve the authentic taste and texture of his product.
The Secret to Success
This dedication has kept his 27-year-old family dodol business, using an original recipe from his 85-year-old mother, a favourite among customers. What sets his dodol apart are the carefully selected ingredients, the stirring technique, and the precise fire control that ensures a perfect balance of flavour and texture.
The Art of Making Dodol
“Making traditional dodol is a meticulous process. The challenge lies in the slow, manual stirring process, which itself takes 2.5 hours to ensure the dodol is fully cooked to perfection,” Zamri, 52, explained. “Fire control is also crucial to ensure the dodol doesn’t burn, remains soft, and develops the right consistency without becoming crusty. Every step is specific and crucial to achieve the right taste, texture, and that distinct smoky aroma – just like the dodol people enjoyed in the past.”
This Aidilfitri, Dodol Tok Ngah received orders for some 4,500kg of the sticky sweet treat. (Bernama pic)
Sustainable Production
Zamri, the youngest of five siblings, shared that 80% of the ingredients used are processed by him and are completely free from preservatives. The main ingredient is made from glutinous rice that he grinds using a machine into flour; while the santan is extracted by hand from coconuts sourced from trees he leases. This approach not only lowers production costs but also helps keep the dodol prices stable, especially amidst rising market prices, with coconut milk now reportedly reaching RM20 per kg. Other key ingredients include brown sugar, white sugar, salt, and coconut water.
Empowering the Community
Beyond preserving tradition, Zamri’s business also provides job opportunities for villagers, allowing them to generate additional income: something his mother and late father, Sulaiman Lebai Matt, always encouraged. “My late father always reminded me to make dodol as if we were going to eat it ourselves, and that principle has guided me to this day,” he said.
The Dodol Tok Nah brand has grown significantly with more than 200 distribution agents nationwide, and demand extending to customers in Singapore and Brunei.(Bernama pic)
The Future of Dodol
For Aidilfitri, they received orders for some 4,500kg of dodol – the equivalent of 150 cauldrons, with each cauldron producing 30kg. Meanwhile, Zamri’s 31-year-old nephew Mohd Hafizi Shaari, who represents the third generation involved in the business, expressed his dedication to preserving the family legacy. “Many of my friends are involved in making dodol, but they prefer modern methods that use less firewood,” he said. “I wish to continue Tok Nah’s legacy because it would be a shame if this tradition were lost. If no one carries it on, the original recipe will disappear.”
Conclusion
Dodol Tok Ngah’s commitment to tradition and sustainability has allowed the brand to thrive, providing a unique and delicious product that is loved by many. Zamri’s dedication to preserving the family legacy is a testament to the importance of tradition and the impact it can have on the community.
FAQs
Q: What sets Dodol Tok Ngah apart from other dodol makers?
A: The carefully selected ingredients, stirring technique, and precise fire control that ensures a perfect balance of flavour and texture.
Q: How does Dodol Tok Ngah ensure the quality of their dodol?
A: By using 80% of ingredients processed by themselves, completely free from preservatives, and sourcing coconuts from trees they lease.
Q: How does the business provide job opportunities for villagers?
A: By providing employment opportunities for villagers to help them generate additional income.
Q: What is the future of Dodol Tok Ngah?
A: The brand is committed to preserving the family legacy and will continue to maintain its commitment to tradition and sustainability.