 | |
| Type | Kuih |
|---|---|
| Course | Snackordessert |
| Place of origin | Malaysia |
| Region or state | Kelantan and Terengganu |
| Created by | Malays |
| Main ingredients | Wheat flour, eggs, sugar, coconut milk and pandan leaves |
Akok is one of the famous traditional foods in the east coastofPeninsular Malaysia, notably the states of Kelantan and Terengganu. [1] The kuih is can be consumed as a snack or as a dessert. It is made with flour, sugar, eggs, and coconut milk.[2]
Akok has two main variants. The former consists of the ingredients aforementioned, and is normally can be seen in Terengganu. While the latter incorporates brown sugarorpalm sugar into the batter mixture, which gives it a darker colouration. This variant is ubiquitous in Kelantan and appear to be less fluffy compared to the former.
Akok in general is sweet and has a rich, eggy aftertaste. However, there is a savoury variant known as akok berlauk, which include a filling made of minced meat, curry powder, chili peppers and fried onions.
Akok is traditionally baked in a brass mould heated with smouldering coconut charcoal, in a similar manner as the bahulu. The coconut charcoal gives it a characteristic smoky flavour and aroma.
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