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The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are  lemang ,  ketupat ,  rendang ,  wajik  and  dodol .  Dodol  specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as  dodol  by discussing its history, different types and names of  dodol , as well as the recipes, preparation, cooking methods and packaging. Furthermore, this article hopes to aid the readers, especially among the younger generations in the Malay community to have greater understanding and appreciation about their own beautiful culture.

The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries