I got all these extra pandan leaves in the fridge that I bought for my previous recipe on roti jala and chicken curry. I was thinking about using them up for nasi lemak but I thought…meh. I don’t really feel like having nasi lemak (probably because I just had them twice last week). As I was figuring out what to do with the remaining pandan leaves, mum sent me a text reminding me about her trip back to Terengganu for Aidiladha. Then it hit me! Let’s make kuih akok!
My father’s kampung is in Binjai Manis, Terengganu. Most of the time on our way back to his, we would stop by the roadside stall selling akok baked in a traditional charcoal ‘oven’. They never disappoint. So tasty. So awwwwwesome! I know there are people who do not like akok – common reason I hear they couldn’t stand the ‘eggy-taste/smell’ of akok. Well….duh! Akok’s main ingredient is egg, so what do you expect?! All I can say is if it’s made with fresh eggs and the baker takes hygiene seriously (washing the eggs before use, clean hands, etc.), your akok should taste divine!
Anyway, just like most kuih, you can adjust the ingredients to you liking. Malay kuih isn’t so finicky like western pastries. If you want more ‘body’, as in a thicker kuih akok, add more flour. You’ll see in my cross section photo the akok turns out quite thin once it shrinks. If you want it less sweet, use less sugar. The recipe below is from Azlita Masam Manis. I made half of her original recipe because there were just me and Mifa, which I regretted later because the akoks (is ‘akoks’ even a word???!!) were amazing – 3 pieces each is not enough! I baked them in a cupcake pan. They will puff up in the oven and shrink immediately after you take them out so relax, don’t panic – it’s suppose to shrink.
This recipe is effortless. Give it a try, you’ll love them!
Kuih AkokPrint Recipe
- 50ml water
- 75g palm sugar
- 1 tbs granulated sugar
- 3 large eggs
- 100ml coconut milk
- 15g all purpose flour
- 1/2 tsp salt
- 3 pieces of pandan leaves
Preheat your oven at 180°C.
In a saucepan, combine water, palm sugar, granulated sugar and 1 piece of pandan leaf. Cook over medium heat until all sugar is dissolved. Once dissolved, cover with a lid. Set a side to let it cool down a bit for 1-3 minutes. Then take out the pandan leaf.
In a blender, add 2 pieces of pandan leaves and coconut milk. Blend until smooth.
Add lukewarm sugar mixture into coconut milk mixture in the blender. Then add in the remaining ingredients and blend until well combined. It will be a very runny batter.
Sieve the mixture into a measuring jug or a bowl with a spout for easy pouring later.
If there is some foam on top of the mixture, skim it out.
Pour the mixture into a 6-pieces-cupcake pan evenly.
Bake for 20 minutes. Let them cool completely at room temperature before serving.
Use fresh eggs to avoid the 'eggy taste/smell' (hanyir telur). Some suggest that by removing the ropey strand of egg white, which is also known as 'chalazae' or what we Malaysians usually call the 'tali pusat;, can help get rid of the eggy taste/smell. Because there's coconut milk in the recipe, I think it will keep in the fridge about 2-3days in an airtight container.