Sticking to dodol daun palas done traditionally

Labour of love: Rojini and her husband, Mazlan, cooking a batch of dodol over a charcoal fire in Kampung Batangan. The process of stirring the mixture to get the dodol at just the right consistency takes up to eight hours. — Bernama

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.