PETALING JAYA - Mastor Long understands only too well the attachment Malaysians have to sweet treats and is only too happy to spread the season's joy with the toffee-like dodol he painstakingly churns out daily.
"It's a family recipe passed down over four generations," the master dodol maker said when met at the Kelana Jaya pasar tani on Saturday.
Klang-born Mastor, 58, and his wife Hanifah Yusof, 50, have tweaked the traditional family recipe to suit modern tastes and helped by their children, do a brisk business of selling original dodol and durian dodol.
"Our recipe is a little bit different from ordinary dodol in the market. Of course, I can't tell you what we do differently," said Mastor with a smile.
He said these days, people preferred "chewier" dodol that can be scooped as compared with in the past when dodol was harder and could be cut with a knife.
At the pasar tani, two giant woks simmer over an open flame and two teenage boys stir the sticky, thick mess with gusto.
"We churn durian dodol for five hours and normal dodol for about four hours. It gives your arms a real work out," said Mastor.
The durian dodol is sweet, pliable and soft. Mastor recommends eating it plain, on toast, or with ice cream.
According to Mastor, customers love the durian dodol because of its strong scent and flavour.
"Many commercial durian dodol use durian essence or flavour from a bottle. We use actual durian fruit, and churn it into the mixture. That's why it takes longer to prepare."