Ahya

Ahya, a 65-year-old dodol Betawi maker from Sukabumi, has been perfecting his craft since 1985. Despite the decline in popularity of dodol Betawi, which is traditionally enjoyed during Lebaran, he continues to honor the time-honored recipe and production methods, stirring the sweet rice cake mixture for hours amidst the smoke from rambutan wood. His dedication reflects the rich culinary heritage of Jakarta, even as the demand for this beloved treat has waned in recent years.