Dodol Ani, Sekinchan: Rich Coconut Dodol Made from Scratch
This family dodol maker at Tali Air 7, Sungai Leman processes its own coconut milk from start to finish, producing dodol, wajik and sagun that are now sold all year round, not just at Raya.
For many Malaysians, Raya is not complete without dodol. In Sungai Leman, Sekinchan, Dodol Ani has long been a favourite. Its manager, Shahrin, told us the business started small with just RM50 in capital and at first only operated during festive seasons such as Ramadan.
From 2010 they began selling dodol (a sticky, chewy toffee-like sweet of coconut milk, rice flour and palm sugar) every day regardless of season. In 2016 the company was registered as Ani Food Legacy and gained halal certification. Its main products are coconut-based: dodol, wajik (sweet glutinous rice) and sagun (toasted coconut and flour snack). According to Sinar Harian, the dodol also comes in flavours such as durian, black glutinous rice with red bean, date, pandan, pumpkin, corn and pineapple.
The secret, Shahrin says, is natural ingredients and plenty of coconut milk. Their nutrition label puts coconut milk at around 44.9 per cent, the largest single ingredient. They process it themselves, starting with a semi-automatic grater that takes 10 coconuts at a time.
To make dodol more than a seasonal treat, Dodol Ani also offers goodies for weddings and gifts, packed in cups and other formats. If you are passing through Sekinchan, it makes a good stop for edible souvenirs.
Tips
- Order early before Raya, when demand for dodol peaks.
- Ask about goodie packaging if you want wedding favours.
- Pair the visit with other Sekinchan sights such as the paddy fields and seafood shops.
- Address
- Tali Air 7, Kampung Sungai Leman, 45400 Sekinchan, Selangor