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.

“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,” Zamri said, when met by Bernama in Tasek Gelugor recently.

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.

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.

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.”