Muar: The rich, creamy flavour and soft, melt-in-the-mouth texture of ‘dodol telur’ and ‘dodol gelembung buaya’, made by Kelantan-born Nur Atikah Syazwani Hassan, quickly won over visitors at the launch of the National Month and Fly the Jalur Gemilang 2025 campaign here. Made using family recipes passed down since 1970, the traditional Malay delicacies from Kampung Laut, Kelantan, are slow-cooked for four to five hours to retain their authentic flavour and texture.

According to BERNAMA News Agency, ‘dodol telur’ is distinctive due to its use of eggs and coconut milk, cooked slowly until the mixture thickens to achieve a creamy egg flavour with balanced sweetness. In contrast, ‘dodol gelembung buaya’ incorporates fresh young coconut flesh and is offered in two colours, green and orange, as opposed to the regular dodol which uses only coconut milk. Nur Atikah shared these details while speaking at the MADANI Community Entrepreneurship booth at Dataran Tanjung Emas.

The response to both delicacies was very positive, with many first-time visitors praising the unique flavour and texture. Priced at RM11 for 500 grammes and RM21 for one kilogramme, the dodol is packaged directly from the ‘kawah’ to maintain its soft texture and authentic taste. It can last up to a week if stored properly. Nur Atikah expressed her hope that platforms like the MADANI Community Entrepreneurship booth will help this heritage food from Kampung Laut reach a broader audience.

Nur Atikah was one of 16 local entrepreneurs selected to showcase their products at the event. A visitor from Melaka, Lukman Hakeem Fauzi, highlighted the enjoyable experience of tasting the dodol gelembung buaya, appreciating its not-too-sweet taste and affordable price, making it a new favorite for him. Lukman had traveled from Melaka early in the morning to attend the event.