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To produce Cek Mek Molek that is delicious with a perfect texture, the following ingredients are required:

• 500 grams of orange or purple sweet potatoes – cleaned, boiled until tender, and mashed until smooth.

• 1 teaspoon salt – to balance the sweetness of the sugar filling.

• ½ cup wheat flour – acts as a binder for the sweet potato mixture so it can be shaped easily.

• 1 tablespoon tapioca flour – helps give the kuih a soft and slightly chewy texture.

• ½ teaspoon baking powder – to make the dough lighter.

• Margarine (optional) – to enhance the texture's softness.

• Granulated sugar, as needed – used as the filling, providing a sweet, melted centre.

• Cooking oil, as needed – for frying the kuih until golden brown.

Preparation Method for Cek Mek Molek:

Step 1: Preparing the Sweet Potatoes

• Peel the skin of the orange sweet potatoes and cut them into several smaller pieces.

• Boil the sweet potatoes in a pot of water until tender (about 15–20 minutes).

• Remove the cooked sweet potatoes, drain the water, and mash them while still hot to ensure a smooth and even texture.

Step 2: Preparing the Dough

• Add salt to the mashed sweet potatoes.

• Add wheat flour, tapioca flour, margarine, and baking powder.

• Mix and knead gently until all ingredients are well combined, forming a soft dough that does not stick to your hands. If the dough is too soft, sprinkle in a little more wheat flour.

  

  Photo 4: Mashing Boiled Sweet Potatoes

  Source: Bahiah Saripuddin

  

  Photo 5: Mixing All Ingredients

  Source: Bahiah Saripuddin

Step 3: Shaping the the Dough

• Pinch a small portion of dough (about the size of a ping-pong ball) and flatten it on the palm of your hand.

• Place a small amount of granulated sugar in the centre as the filling.

• Fold and shape into an elongated oval with tapered ends, ensuring the sugar is sealed inside to prevent it from leaking during frying.

  

  Photo 6: Adding Coarse Sugar Filling

  Source: Bahiah Saripuddin

Step 4: Frying

• Heat cooking oil in a frying pan over medium heat.

• Fry the kuih in batches until golden brown.

• Remove and drain excess oil using kitchen paper towels.

Step 5: Serving

• Serve Cek Mek Molek while still warm to enjoy the sweet, melted sugar inside.

• This Cek Mek Molek is best enjoyed with a hot beverage such as tea or coffee, especially during afternoon tea.

  
  

  

  Photo 7: Folding and Shaping into an Elongated Oval

  Source: Bahiah Saripuddin

  
  

  

  Photo 8: Arranging Cek Mek Molek in Uniform Sizes

  Source: Bahiah Saripuddin

  
  

  

  Photo 9: Frying Cek Mek Molek Until Golden Brown

  Source: Bahiah Saripuddin

  
  

  

  Photo 10: Serving Cek Mek Molek

  Source: Bahiah Saripuddin

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