(From New Straits Times (Malaysia))
A DODOL-making workshop was held at Taman Warisan Pertanian in Putrajaya recently for youngsters from Precinct 16 who wanted to learn how to make the Malay traditional kuih.
As part of activities for the fasting month, Taman Warisan Pertanian, led by its junior facilitator Yusriza Yusof, had organised the workshop and invited 20-year-old dodol expert Che Baridah Noran from Port Dickson.
The workshop not only taught the youths how to prepare the delicacy but also brought a kampung atmosphere to Putrajaya. The ingredients used in dodol preparation were 4kg of glutinous rice flour, 2kg of sugar, 0.5kg of brown sugar …