Taman bemban utama: From Kampung Kelubi to Taman Bemban Utama, the tradition of stirring *dodol* remains an integral part of Tan Siew Tong's life as it strengthens bonds with neighbours of diverse ethnicities in the area. The 75-year-old woman stirs *dodol* alongside friends at the Voluntary Patrol Scheme (SRS) post of the Taman Bemban Utama Neighbourhood Watch (KRT), having honed her skills in preparing this traditional Malay delicacy since her teenage years.
According to BERNAMA News Agency, Tan has been a member of the KRT's women's wing (*Jiran Wanita*) since 2009. She helps stir the *dodol* with her friends until the cooking process is complete-a task that typically takes up to eight hours. Tan also assists in packing the *dodol* ordered by customers, sold at RM10 for a large container and RM3 for a small one. She reminisces about her teenage years in Kampung Kelubi, where her home often served as a gathering place for the Malay community to make this traditional delicacy, especially during the celebrations of Hari Raya Aidilfitri and Aidiladha.
Her experience mingling with the Malay community since childhood means she feels completely at ease joining people of various races in local activities such as *gotong-royong* and communal feasts. Tan mentions that the Indian community also participates in the *dodol*-making activity, demonstrating the unity among the residents of this housing estate.
Meanwhile, the chairman of the Taman Bemban Utama Rukun Tetangga (KRT) committee, Ahmad Zaki Arshad, shared that they received an allocation of RM40,300 from the Ministry of National Unity to implement the *Rukun Tetangga* (RT) Progresif *Dodol*-making programme, which officially began operations in February this year. The funds were used to purchase equipment such as large cooking woks (*kawah*), refrigerators, and a cabin. The production of *dodol* and *lemang*, which started on a small scale five years ago, has generated RM7,000 in sales.
Orders for *dodol* and *lemang* are particularly high during the Aidilfitri and Aidiladha festive seasons and for weddings. Although currently operating on a small scale, there is potential to further expand this business. The revenue generated is reinvested into the RT Progresif account as working capital, while the profits are channeled to the KRT account to fund other programmes. Approximately 10 kilogrammes of wheat flour and 40 coconuts are used to produce over 50 containers of *dodol*.
Ahmad Zaki expressed hopes for guidance from government agencies to expand the business, given that the *dodol* has a shelf life of only about a week.