Akok (food)

Akok is a traditional Malaysian dessert, primarily popular in the state of Kelantan and Terengganu. It is a type of kuih, a term broadly used to refer to a variety of traditional sweet or savory Malaysian snacks or desserts.

Ingredients and Preparation

Akok is made from a mixture of eggs, coconut milk, sugar, and flour. Some variations of the recipe may also include pandan leaves for added flavor. The mixture is poured into a special mold, traditionally made from bamboo, but modern versions may use metal or plastic molds. The mold is then placed over a charcoal fire to cook the akok. The result is a dessert with a soft, custard-like texture on the inside and a slightly crispy exterior.

Cultural Significance

Akok is often served during special occasions and traditional ceremonies in Kelantan and Terengganu. It is also a popular choice for breakfast or as a snack throughout the day. Despite its origins in the east coast states of Malaysia, akok has gained popularity across the country and can be found in many Malaysian bakeries and food stalls.

Variations

There are several variations of akok, including akok pandan, which includes pandan leaves in the recipe, and akok gula hangus, which is made with caramelized sugar. Each variation has its own unique flavor profile, but all maintain the characteristic soft interior and crispy exterior of traditional akok.

See Also

• List of Malaysian dishes
• Malaysian cuisine
• Kuih

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