JAKARTA - Stir, that's what dodol craftsmen do at Haji Mamas' dodol production site, Batu ampar, Condet, East Jakarta. One by one the dodol dough ingredients are put into a hot pan and stirred until evenly distributed. The burning is simple, they use firewood to cook lunkhead to produce an even combustion. One dodol pan takes about seven hours to cook this Betawi dodol. Hajah Mamas admitted that his Betawi lunkhead had been running for decades. Even his lunkhead has been marketed to Saudi Arabia. Watch the video below.
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