Dish

Kuih akok

Kuih akok is made by mixing rice flour, sugar, and coconut milk to form a batter. The batter is then poured into small cups or molds and baked until golden brown. The result is a sweet and savory snack that is crispy on the outside and soft on the inside. Kuih akok can be served hot or cold, and is often enjoyed with a cup of tea or coffee.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Snack

Origins and history

Kuih akok has its origins in the state of Kelantan in Malaysia, where it is a popular snack. It is often served during festivals and special occasions, and is also sold in markets and street stalls throughout Malaysia.

Dietary considerations

Kuih akok is a gluten-free snack that is suitable for those with gluten sensitivities or celiac disease. It is also a vegan snack, as it does not contain any animal products.

Variations

There are many variations of kuih akok, including different flavors and ingredients. Some popular variations include pandan-flavored kuih akok, which is made with pandan leaves, and durian-flavored kuih akok, which is made with durian fruit. Other variations include kuih akok with added toppings such as grated coconut or chopped nuts.

Presentation and garnishing

Kuih akok can be presented in a variety of ways, including on a platter or in individual serving dishes. It can be garnished with grated coconut or chopped nuts to add flavor and visual appeal.

Tips & Tricks

To make kuih akok, it is important to ensure that the batter is well-mixed and free of lumps. The cups or molds should be well-greased to prevent sticking, and the kuih akok should be baked until golden brown and crispy on the outside.

Side-dishes

Kuih akok can be served on its own as a snack, or as a dessert after a meal. It can also be served with a variety of side dishes, including fresh fruit or a sweet dipping sauce.