 | |
| Type | Kuih |
|---|---|
| Course | Snack ordessert |
| Place of origin | Malaysia |
| Region or state | Kelantan andTerengganu |
| Created by | Malays |
| Main ingredients | Wheat flour,eggs,sugar,coconut milk andpandan leaves |
Akok (Jawi: اكوق) is one of the famous traditional foods in theeast coast ofPeninsular Malaysia, notably the states ofKelantan andTerengganu.[1] Thekuih is can be consumed as a snack or as adessert. It is made withflour,sugar,eggs, andcoconut milk.[2]
Akok has two main variants. The former consists of the ingredients aforementioned, and is normally can be seen inTerengganu. While the latter incorporatesbrown sugar orpalm sugar into the batter mixture, which gives it a darker colouration. This variant is ubiquitous inKelantan 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 asakok berlauk, which include a filling made of minced meat,curry powder,chili peppers and fried onions.
Akok is traditionally baked in a brassmould heated with smouldering coconutcharcoal, in a similar manner as thebahulu. The coconut charcoal gives it a characteristic smoky flavour and aroma.[citation needed]
 | ThisMalaysian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
