Dodol Telur, Gelembung Buaya A Hit At National Month Launch In Muar
Made using family recipes passed down since 1970, the traditional Malay delicacies from Kampung Laut, Kelantan, are slow-cooked for four to five hours to retain their authentic flavour and texture.
'Dodol telur is special because it's made with eggs and coconut milk, slowly cooked until the mixture thickens. We only make it once a year. It has a creamy egg flavour with just the right amount of sweetness.
'For dodol gelembung buaya, we add fresh young coconut flesh and produce it in two colours, green and orange, unlike regular dodol which is made only with coconut milk,' she told Bernama when met at the MADANI Community Entrepreneurship booth at Dataran Tanjung Emas here today.
She said the response to both products was very encouraging, with many first-time visitors praising the dodol's unique flavour and texture.
The dodol, priced at RM11 for 500 grammes and RM21 for one kilogramme, is packed straight from the 'kawah' (large cooking pot) to preserve its soft texture and authentic flavour.
'Customers will receive dodol with a soft texture. If stored properly, it can last up to a week. To me, this is also a way of keeping Malay heritage food alive.
'Through platforms like the MADANI Community Entrepreneurship booth, I hope this heritage food from Kampung Laut can reach a wider market,' she said.
Nur Atikah Syazwani was among 16 local entrepreneurs from across the country selected to showcase their products at the MADANI Community Entrepreneurship booth, held in conjunction with the three-day event.
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