From Kampung Kelubi to Taman Bemban Utama, the tradition of stirring *dodol* remains an integral part of Tan Siew Tong’s life as it strengthens bonds with neighbours of diverse ethnicities in the area.
The 75-year-old woman stirs *dodol* alongside friends at the Voluntary Patrol Scheme (SRS) post of the Taman Bemban Utama Neighbourhood Watch (KRT), having honed her skills in preparing this traditional Malay delicacy since her teenage years.
Tan, who has been a member of the KRT’s women’s wing (*Jiran Wanita*) since 2009, says she helps stir the *dodol* with her friends until the cooking process is complete—a task that typically takes up to eight hours.
“I also help them pack the *dodol* ordered by customers, which is sold at RM10 for a large container and RM3 for a small one.
“I enjoy participating in the *dodol*-stirring activity because, when I lived in Kampung Kelubi during my teenage years, the shed at my home often served as a gathering place for the Malay community to work together – engaging in *gotong-royong* to make this traditional delicacy, especially during the celebrations of Hari Raya Aidilfitri and Aidiladha,” she told Bernama.
She said that her experience mingling with the Malay community since childhood meant she felt completely at ease joining people of various races in local activities such as *gotong-royong* and communal feasts.
“In fact, the Indian community also joins in to make this *dodol*-making activity a success whenever they are free, thereby demonstrating the unity among the residents of this housing estate,” she said.
Meanwhile, the chairman of the Taman Bemban Utama Rukun Tetangga (KRT) committee, Ahmad Zaki Arshad, 60, said they received an allocation of RM40,300 from the Ministry of National Unity to implement the *Rukun Tetangga* (RT) Progresif *Dodol*-making programme, which officially began operations in February this year.
He said the funds were used to purchase equipment such as large cooking woks (*kawah*), refrigerators, and a cabin, while the production of *dodol* and *lemang*—which started on a small scale five years ago—has generated RM7,000 in sales.
“We accept orders for *dodol* and *lemang*, particularly during the Aidilfitri and Aidiladha festive seasons and for weddings. Although we operate on a small scale, we see potential to further expand this business.
“The revenue generated is reinvested into the RT Progresif account as working capital, while the profits are channeled to the KRT account to fund other programmes,” he said, adding that approximately 10 kilogrammes of wheat flour and 40 coconuts are used to produce over 50 containers of *dodol*.
Ahmad Zaki said they hope to receive guidance from government agencies to further expand the business, given that the *dodol* has a shelf life of only about a week.
