For many years we bought Dodol for Chinese New Year. Those Dodol are machine made. This year, we decided to make our own Dodol; we are going to “kacau dodol” (kacau = stir) as a family.
Below are some pictures of the Making of Dodol.
It started with the grounded wet glutinous rice (we bought a few packets of glutinous rice from the supermarket and sent it to be grinded) and coconut milk.
Then Gula Melaka is added to it. Once all the sugar has melted, durian and pandan leaves (for nice aroma) is being added.
This is how it looks like after 2 hours of “kacauing” stirring, paddling! It gets stickier and stickier, which means it gets harder to stir. That is when the sweats starts dripping. I wonder whether any escapes and drops into the wok. 
This is how their hands look like after 2 hours of “kacau dodol”; full of blister. But the Dodol is not ready yet!
Finally after 3.5 hours, our Dodol is ready. The Quality Controller is MIL. When she said “No” they have to keep on stirring and finally after testing the Dodol for dunno how many times, she said, “Yes”. Phew! It is finally done. 
If you noticed, we used gas instead of woods; not 100% traditional. During our grandparent’s time, they uses woods and the taste is so much better.
Anyway, our Dodol tasted soooooo much better than the machine made Dodol. Everyone is very satisfied with their “titik peluh” (literally) hard work.
Shall we do this every year?
Stumble it!
Wah, salute you for making your own dodol. I’ve seen my neighbour do it before, it’s a lot of hard work.