DODOL BENGKEL IS ALWAYS CLOSE TO THE HEART

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 DODOL BENGKEL IS ALWAYS CLOSE TO THE HEART

In about 1975, Buyung began to sell dodol with his family. Fortunately, the position of Pasar Bengkel village is on Sumatra’s road which is always crowded. He displayed his dodol at his simple stall. His business grew gradually and he recruited the local people to make dodol. This was the beginning of hundreds of dodol business in Pasar Bengkel, Perbaungan. Nowadays, not less than 150 small middle-sized dodol industries are in Pasar Bengkel village. These dodol stalls stand 500 meters along the Sumatra’s road. In its development, dodol has many kinds of flavors like vanilla/usual, pandan, pineapple, mango, durian, or peanut. In general, dodol is wrapped in a plastic package, then rewrapped in a thicker plastic bag and stapled. Nevertheless, there are still dodols which are wrapped with “upe” (the outer skin of areca-palm leaves’ stem which is rather thin and yellowish white). There also dodols which are wrapped as the customer’s demands with a usual plastic. This product usually lasts 15 days.

RAW MATERIAL

The material of this product is white rice flour, coconut milk, sugar and natural flavored. In general, the rice flour used is a mixture of Siam rice and local rice in ratio 2: 3. It is necessary to get unsticky dodol which is not too hard. The sugar used is brown sugar, except pandan flavored dodol which uses sugar.

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