TANGERANG, KOMPAS.com – Apart from making basket cakes, the Dodol & Kue Ny. Lauw also makes dodol traditionally. Usually, demand for dodol on the market also increases ahead of Chinese New Year.
“When it’s approaching Chinese New Year, it’s not only basket cakes that are popular, but also dodol,” said the owner and manager of the Dodol & Cake production house Ny. The third generation Lauw is named Iin, saat Kompas.com meet at location, Tangerang, Banten, Friday (17/1/2025).
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Iin said that the ingredients used to make dodol in this place have never changed since the 1960s. This principle is firmly adhered to by his family in order to maintain consumer trust.
When visiting the production kitchen on Friday (17/1/2025), Kompas.com had the opportunity to be taken on a tour to see the process of making dodol.
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Kompas.com portrait with the owner and manager of the Dodol & Cake production house Ny. Lauw, Iin while watching dodol production in Tangerang, Banten, Friday (17/1/2025). While touring the production kitchen, Iin explained that the first stage of making dodol is preparing the main ingredients. Among them are coconut, sticky rice and brown sugar.
First, the fresh coconut will be split, then immediately processed into coconut milk.
The coconut milk is immediately used to make dodol, and no coconut milk is left overnight.
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Grated coconut as a basic ingredient for making dodol and basket cakes at the Ny Dodol and Cake production house. Lauw (LKW), in Tangerang, Banten, Friday (17/1/2025).While squeezing the coconut milk, the glutinous rice will be soaked in water first, then drained and mixed with glutinous rice flour.
The mixture of glutinous rice flour and glutinous rice will then be ground together to produce new sticky rice flour.
Meanwhile, the palm sugar will be melted in a hot skillet with pandan leaves. Once the palm sugar is liquid, it will then be filtered before being mixed into the mixture.
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A number of workers filter the dodol and basket cake dough at the Ny Dodol and Cake production house. Lauw (LKW), in Tangerang, Banten, Friday (17/1/2025). The production process uses a traditional furnace.In the process of making dodol, the ingredients that are first mixed are coconut milk and sticky rice. These two ingredients will be cooked while continuously stirring in a large skillet until the consistency is sufficient to mix with brown sugar.
Once the consistency is right and the sticky rice mixture looks pale white, then brown sugar will be poured into the mixture.
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A worker checks the maturity level of dodol dough at the Ny Dodol and Cake production house. Lauw (LKW), in Tangerang, Banten, Friday (17/1/2025).The dodol mixture is cooked again while continuing to stir until it is dark brown in color and the consistency is quite chewy.
Iin’s way of determining the level of donedol maturity is by directly touching the dodol dough which is still hot.
The method is to take some of the dodol dough using a thin bamboo stick to form a sheet of dodol dough.
A number of workers package dodol and basket cakes at the Ny Dodol and Cake production house. Lauw (LKW), in Tangerang, Banten, Friday (17/1/2025).The sheet will be touched and felt by IIn. If it is deemed suitable, the dodol is ready to be sent to the packaging kitchen.
In the packaging kitchen, dodol will be packaged according to its variants, some from the original version to the sesame version.
After being packaged using plastic, the dodol is ready to be labeled and packaged for marketing.
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