Pineapple dodol brings a fresh, fruity twist to a festive favourite

2026-03-27 - 00:40

Nur Aimi Razak with Tok Bri pineapple dodol, a unique variation of her own creation. (Bernama pic) BALIK PULAU: Dodol – slow-cooked, rich and deeply rooted in tradition – is a staple on festive tables. But in a small corner of this part of Penang, one entrepreneur is giving the beloved treat a bright, fruity twist. Instead of the usual flavours, Nur Aimi Razak is turning pineapples into dodol, creating a version that is lighter, tangier and distinctly her own. The idea came three years ago after the 34-year-old founder of Dodol Tok Bri attended a course organised by the Malaysian Pineapple Industry Board. “I became interested in the uniqueness of pineapples and started exploring how they could be turned into a new product,” she recalled. That curiosity eventually led to the creation of Tok Bri pineapple dodol. At the heart of the product is the MD2 pineapple, chosen for its natural sweetness and premium quality. The fruit is blended and its extract mixed with glutinous rice flour, coconut milk and sugar, before being cooked slowly using a processing machine. One machine can produce up to 65kg of dodol per batch, using about 28kg of pineapple extract. Working with pineapple comes with its own challenges. “If the fruit is too ripe, the dodol can turn slightly sour over time,” Nur Aimi explained. “The taste also changes if we use other varieties.” Unlike traditional dodol, pineapple dodol requires tighter control during cooking, which can take up to 12 hours per batch. “Temperature is very important. It cannot exceed 150°C,” she added. Too much heat and the mixture darkens and takes on a caramel-like texture. Done correctly, the dodol retains a golden-yellow hue with a soft, chewy bite. It took her more than a year of research and development before she deemed the product ready for marketing in February last year. With the help of enzyme-based processing techniques learnt from the Malaysian Agricultural Research and Development Institute (Mardi), the final product is softer, chewier and has a longer shelf life. Freshly blended MD2 pineapple is added to a mixture of glutinous rice flour, coconut milk and sugar to make the scrumptious dodol. (Bernama pic) And demand has been growing: during festive periods, total production at Dodol Tok Bri can reach up to 1.2 tonnes, with pineapple dodol making up about 300-400kg of the total. The business itself is rooted in family: Dodol Tok Bri was founded in 2011 by Nur Aimi’s mother, Rozaidah Kasim, with guidance from the agriculture department. The name “Tok Bri” is a tribute to her late grandmother Sabri, whose legacy continues through the brand. What started with a range of coconut-based products eventually evolved into a dodol-focused business, with flavours including original, pandan and durian made using D24 and Musang King. Nur Aimi, who previously worked in banking, left her job after five years to join the family business full-time. Their products, which received halal certification in 2023, are now sold nationwide through agents and have even reached customers in Singapore, Indonesia and the UK. For Nur Aimi, the goal is simple: to keep a traditional delicacy relevant, one batch at a time – and, in doing so, prove that even something as time-honoured as dodol still has room for innovation. Order Dodol Tok Bri on Shopee, and follow them on Facebook.