Kampung Jarak Tengah: Many ‘dodol’ (a traditional Malay sweet) entrepreneurs today have switched to modern machines for faster and more efficient production. However, Zamri Sulaiman, the owner of Dodol Tok Nah, remains committed to the traditional method, using firewood to preserve the authentic taste and texture of his ‘dodol’. This dedication to tradition has kept his brand, which has been in business for 27 years, a favorite among customers.
According to BERNAMA News Agency, Zamri, 52, inherited the original ‘dodol’ recipe from his mother, Aznah @ Rabiah Hamid, 85. What sets his dodol apart is not just the recipe but also the carefully selected ingredients, the meticulous stirring technique, and the precise fire control that ensures a perfect balance of flavor and texture. Zamri emphasized the importance of maintaining the traditional taste by adhering to specific techniques and standard operating procedures (SOPs).
The youngest of five siblings, Zamri shared that the uniqueness of Dodol Tok Nah lies in the ingredients used, with 80 percent of them processed by him and completely free from preservatives. He explained that the main ingredient, glutinous rice flour, is made from glutinous rice he grinds using a machine, while the coconut milk is extracted by hand from coconuts sourced from trees he leases. This approach helps keep production costs low and stabilizes dodol prices amid rising market prices.
Beyond preserving tradition, Zamri’s business provides job opportunities for villagers, allowing them to generate additional income. Zamri revealed some key ingredients that contribute to his dodol’s signature creamy and rich flavor, which include brown sugar, white sugar, salt, and coconut water. His late father’s principle of making dodol as if it were for themselves continues to guide him.
According to Zamri, he has already received orders for 4,500 kilograms of dodol, equivalent to 150 cauldrons, for the coming Eid. Each cauldron produces 30 kilograms, with the stirring process alone taking two and a half hours. The Dodol Tok Nah brand has also expanded significantly, boasting over 200 agents nationwide and demand from Singapore and Brunei.
Meanwhile, Mohd Hafizi Shaari, representing the third generation, expressed his dedication to preserving the Dodol Tok Nah legacy. He believes the traditional method of making dodol should not be lost, especially given its growth potential. Hafizi’s passion for dodol-making was nurtured by his uncle, Zamri, who taught him the necessary skills to produce authentic dodol.