Efforts paid off: Nur Siti Farhana (right) scooping cooled dodol into containers for distribution during a dodol-making event at Stulang Laut Mosque in Johor Baru, along with Chen (second from right) ...

TASEK GELUGOR, March 26 (Bernama) -- Many “dodol” (a traditional Malay sweet) entrepreneurs today have switched to modern machines for faster and more efficient production. However, Zamri Sulaiman, ...

For Nor Akmar Atan, returning to her family home in Kampung Keru, Batu Kikir, a little town in Negri Sembilan during Hari Raya isn’t just about celebration or catching up with relatives. For the ...

Zamri Sulaiman uses traditional methods, including firewood, to preserve the authentic taste and texture of his dodol. (Bernama pic) Many makers of traditional kuih and treats today have switched to ...

Widowed young, Bakiah Omar turned treat-making into a livelihood that sustained her family for close to half a century.

Drawing on skills she had picked up helping neighbours stir dodol for festive celebrations and kenduri, Chik Ah began making ...

JOHOR BARU, Malaysia (The Star/ANN) — For as long as she can remember, Nur Siti Farhana Aziz has enjoyed eating dodol every Hari Raya. However, the 24-year-old sales adviser had never given much ...