Akok (food)
The Akok (food) is a topic that has captured people's attention over the years. With its impact on society and culture, this topic has generated constant debate and has left a mark on history. From its origin to current trends, Akok (food) has evolved and maintained its relevance in different contexts. In this article we will explore the various facets and perspectives related to Akok (food), examining its influence in different areas and its role in everyday life.
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| Type | Kuih |
|---|---|
| Course | Snack or dessert |
| Place of origin | Malaysia |
| Region or state | Kelantan and Terengganu |
| Created by | Malays |
| Main ingredients | Wheat flour, eggs, sugar, coconut milk and pandan leaves |
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Akok is one of the famous traditional foods in the east coast of Peninsular Malaysia, notably the states of Kelantan and Terengganu. The kuih is can be consumed as a snack or as a dessert. It is made with flour, sugar, eggs, and coconut milk.
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 sugar or palm 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.
See also
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References
- ^ "Akok" (in Malay). JKKN. Archived from the original on 2017-12-09. Retrieved 9 December 2017.
- ^ "EATS: Jerry serves only the best 'akok'". Retrieved 2017-12-17.
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