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KUIH TRADISIONAL AKOK
Floating Market, Sri Tanjung 16200, Tumpat Kelantan
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Introduction and history
Akok is a traditional treat loved by Malaysians, especially those in the East Coast. Mildly sweet with the aroma of egg, it comes in two shapes: oval and flower. The flower shape, more known as akok bunga (also known as the Cambodian) is much bigger than the oval. These two shapes follow their moulds when baked.
The secret to producing this delicious traditional recipe is having the right amount of ingredients and the correct baking technique. The mixture of the flour, egg, brown sugar and coconut milk is delicately filtered to obtain the perfect akok.
Akok is soft, creamy and less sweet. It is a favourite traditional food of the Kelantanese, a specialty different from the other sweet ones.
One of the ways to preserve this heritage cooking is to train the young in its tradition and origins of making it.
Eggs
Coconut milk
Brown sugar
Flour
1. Break the eggs in a bowl and beat well.
2. Mix the coconut milk and brown sugar in another bowl.
3. Mix the beaten eggs with item (2).
4. Filter Item (3).
5. Place the flour in another container.
6. Slowly add the filtered Item (3) into the flour and mix well.
7. Pour this mixture into the earlier container using a filter again. Mix well.
8. Brush each hole of the mould (subject to the type of mould used) with cooking oil and heat it.
9. Pour the mixture into each hole of the heated mould.
10. Bake for 20 minutes.
11. Ready to serve.
Reference Source
i. Bahan Bacaan: 101 Resipi Dari Azie Kitchen, 2019
ii. Informen: Zakaria bin Jali
Location
State JKKN Contact Information
Encik Wan Mohd Rosli bin Wan Sidik
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kelantan
Kompleks JKKN Kelantan
Lot 1993, Seksyen 49,Tanjong Chat,
15200, Kota Bharu,
KELANTAN DARUL NAIM
09-741 7000
