Traditional dodol will always be one of the main dishes during Hari Raya. This sweet sticky toffee-like candy is equally popular in other parts of the world such as Indonesia, Singapore, Brunei, the Philippines (especially in the Luzon and Mindanao), Sri Lanka and Myanmar where it is called “mont kalama”.

Whatever its name, the technique to making dodol is often similar, with coconut milk, brown sugar or gula melaka and rice flour as its ingredients.

Gone are the days when family members gathered around a huge wok, taking turns to stir the dodol mixture until it thickens.

The Gula Enau makes all the difference when making dodol.