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Right , you figured it out already , of course it is
Kueh Akok, the kueh that taste so sweet, unique shapes and colors and it has
the taste to make people craving for it. Sounds good right ? Well , to be
specific, this kueh is obviously comes from east coast of Malaysia mostly in
Terengganu and Kelantan , okay guys , do you knowwhat is so special about this traditional
kueh ? well , as far as I concern , this
kueh had a secret that this Kueh Akok is closely related to the value of
generous or stingy of the makers. This is so because the process to make this
kueh need lots of egg and flour. The taste would be different with the
different amount of egg and flour used. The more egg and flour used, the more
delicious it will be.
On top of that, this kueh usually
was make for the purpose of daily sales, personal used as it is only can be eaten
for a limited time. Well,quite difficult right ? but still it was worth it. Okay,
enough with the explanation , now we’ll move to the how-to-make Kueh Akok
,yummy !! let’s dig it =)
Firstly, you
need to use a special brass mould to cook this dish. Heat is required both on
top and bottom of the mould to provide an even distribution of heat. Using the
oven might not give the same taste as the brass mould. There are two versions
of this finger food - the savoury akok berlauk and the sweet akok. The former
has a filling of shredded chicken or beef, while the latter has a generous dose
of sugar as an ingredient. It is basically made of rice flour and coconut milk.
Moreover, some has a generous dose of palm sugar which is a bit darker while
the ones with more eggs are softer. It depends on each individual preference.
This dish usually
can be found in any market district in Terengganu, but the taste would be different
according to the district that make it. On top of that , the locals eat it for
breakfast and evening snacks.
In addition ,
Kueh Akok has been used for since generations as a part of present in an engagement
and wedding ceremonies.
Recipe
Ingredients: (Kuih Akok
"sweet")
9 large eggs
1 coconut, extract cream equivalent to 1 bowl
9 large eggs
1 coconut, extract cream equivalent to 1 bowl
2/3 cup sugar
70-80 gm rice
flour
Method:
1. beat the eggs lightly with sugar
Method:
1. beat the eggs lightly with sugar
2. Pour in
coconut cream and mix well
3. Add in
flour
4. Heat the
brass mould
5. Spoon
mixture into mould and close the lid
6. Remove when
cooked.
Till we meet again guys =)
Refences
http://tourism.terengganu.gov.my/index.php?option=com_content&view=article&catid=46%3Aculinary&id=379%3Akuih-akok&lang=en
Till we meet again guys =)
Refences
http://tourism.terengganu.gov.my/index.php?option=com_content&view=article&catid=46%3Aculinary&id=379%3Akuih-akok&lang=en
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