Kuih Akok Recipe

Ingredients

• 200g (1 1/2 cups) rice flour 200g (1 1/2 cups) rice flour
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) coconut milk
• 150g (3/4 cup) palm sugar, grated 150g (3/4 cup) palm sugar, grated
• 1/4 teaspoon pandan extract 1/4 teaspoon pandan extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• Banana leaves, for lining the mold Banana leaves, for lining the mold

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, pandan extract, and salt. Mix well until the batter is smooth and free of lumps.
2. 2.
   In a small saucepan, melt the grated palm sugar with a splash of water over low heat. Stir until the palm sugar has completely dissolved and the mixture becomes syrupy.
3. 3.
   Gradually pour the palm sugar syrup into the batter while continuously stirring. Mix until well combined.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Line the Kuih Akok mold with banana leaves to prevent sticking.
6. 6.
   Pour the batter into the mold, filling each cavity about 3/4 full.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and the center is set.
8. 8.
   Remove from the oven and let the Kuih Akok cool in the mold for a few minutes.
9. 9.
   Gently remove the Kuih Akok from the mold and allow them to cool completely on a wire rack.
10. 10.
    Serve the Kuih Akok at room temperature and enjoy!

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for a smooth batter.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Palm sugar — Grate the palm sugar to ensure it dissolves easily in the batter.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.
• Banana leaves — If banana leaves are not accessible, you can line the mold with parchment paper instead.

Tips & Tricks

• To enhance the flavor, you can add a pinch of salt to the batter.
• For a more aromatic Kuih Akok, you can add a few drops of pandan essence in addition to the pandan extract.
• If you prefer a sweeter taste, you can increase the amount of palm sugar in the batter.
• Make sure to grease the Kuih Akok mold with a little oil or cooking spray before lining it with banana leaves to prevent sticking.
• Serve the Kuih Akok with a sprinkle of desiccated coconut for added texture and flavor.

Serving advice

Serve the Kuih Akok as a delightful snack or dessert. They are best enjoyed at room temperature to fully appreciate their soft and chewy texture.

Presentation advice

Arrange the Kuih Akok on a platter or individual dessert plates. Garnish with a sprinkle of desiccated coconut for an attractive presentation. The golden brown color of the Kuih Akok against the vibrant green of the pandan extract creates a visually appealing display.