What can I say about Akok? I love it! When I pop one into my mouth, there is no stopping at just one. It is that delicious. Not very good for the waistline, only to be indulged once in a while, unless you are one of those highly controlled people who can eat one or two and then stop. Not me, I am obsessive compulsive and when it comes to eating, my compulsion sky rockets :)
Akok is not difficult to make. After all, there are only 3 main ingredients, eggs, sugar and santan. And the only measuring device is a bowl as you need equal proportions of the 3 ingredients. Your biggest problem would probably be getting the Akok mould. But never fear, the paniyaram pan is here. As I mentioned in this post, the paniyaram pan was the perfect solution.
But I must say that the old method of cooking on hot charcoal is still the best in bringing out that special aroma that cannot be replicated on a stove. But no matter, the Akok would still wow you over and you would not be complaining over that little difference.
The recipe below comes from my Aunt's recipe scrapbook book with my adaptations in red.
Terengganu Akok
Ingredients
- 1 bowl thick coconut milk (I just used one 200ml packet santan)
- 1 bowl eggs (Mine was 7 eggs)
- 1 bowl sugar (I reduced to half a bowl)
- 2 tablespoons rice flour
Note : My bowls were 250ml in volume
Method
- Mix rice flour with some santan and sieve the mixture into the santan (this is to facilitate even mixing of the flour into the batter).
- Beat eggs and gradually add sugar and beat until sugar dissolves completely.
- Add santan to the egg mixture and mix well.
- Sieve the batter.
- Oil mould and heat over low flame on the stove.
- When mould is sufficiently hot, pour in batter and cover.
- Cook for about 8 to 10 minutes and when the top of Akok is firm, flip Akok over to cook for another 1 to 2 minutes.
- Remove from mould to cool.
These are some of the steps I recorded :
I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings.
But I must say that the old method of cooking on hot charcoal is still the best in bringing out that special aroma that cannot be replicated on a stove. But no matter, the Akok would still wow you over and you would not be complaining over that little difference.
The recipe below comes from my Aunt's recipe scrapbook book with my adaptations in red.
Terengganu Akok
Ingredients
- 1 bowl thick coconut milk (I just used one 200ml packet santan)
- 1 bowl eggs (Mine was 7 eggs)
- 1 bowl sugar (I reduced to half a bowl)
- 2 tablespoons rice flour
Note : My bowls were 250ml in volume
Method
- Mix rice flour with some santan and sieve the mixture into the santan (this is to facilitate even mixing of the flour into the batter).
- Beat eggs and gradually add sugar and beat until sugar dissolves completely.
- Add santan to the egg mixture and mix well.
- Sieve the batter.
- Oil mould and heat over low flame on the stove.
- When mould is sufficiently hot, pour in batter and cover.
- Cook for about 8 to 10 minutes and when the top of Akok is firm, flip Akok over to cook for another 1 to 2 minutes.
- Remove from mould to cool.
These are some of the steps I recorded :
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| Use measuring cup to pour batter. It's very neat and easy. |
 |
| I covered using an existing saucepan cover. It didn't fit exactly but it was good enough. Excuse the mess on the stove, pretend it's not there. |
 |
| I flipped them over after about 8 minutes to cook the other side of the Akok. |
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| Ready to eat! |
I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings.
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