MARANG: Kampung Batangan situated in Marang, some 25km from Kuala Terengganu, is famous for its dodol daun palas.

       For generations, the production of this sweet, sticky concoction wrapped in fan palm leaves has become a profitable business for the villagers here.

       Rojini Razak, 46, said the rich creamy flavour of the dodol mixed with the aroma of the smoked palm leaves was much sought after during Ramadan and Hari Raya Aidilfitri.

       “In the past, there were about 15 of us actively involved in the production of this delicacy in the village.

       “Currently, only six have remained in the business as the knowledge and skill in making this traditional food was not passed down to the next generation, and eventually they could not continue the legacy,” she said when met by Bernama at her home in Kampung Batangan yesterday.

       Rojini, who inherited the dodol daun palas business from her late mother in 2014, said that to maintain the quality and taste of the dodol, the cooking and stirring process would usually last up to eight hours.

       In addition, the dodol cooked over a charcoal stove is so much tastier and does not burn easily, she said.

       “Earlier, some traders chose to use dodol-processing machines.

       “But they had to sell off the appliances because customers could tell the difference and rejected the machine-produced dodol,” said Rojini, who is the fourth generation to inherit the family enterprise.

       Rojini, who runs the business with her husband, Mazlan Abdullah, 52, only cooks one large pot of dodol twice a week as it takes some time for them to gather the palm leaves, smoke dry them and wrap the dodol.