Zamri Sulaiman said he believes the uniqueness of his “Dodol Tok Nah” was the selling point, so much so that he has received orders from as far as Sabah and Sarawak.
“It is cumbersome because we have to control the heat from the firewood, which requires a certain knowledge. Zamri added that he only used fresh coconut milk and original glutinous flour, which has to be soaked for seven days.
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more: