Tuesday, December 10, 2013
You need to use a special brass mould to cook this dish. Heat is required both on top and bottom of the mould to provide an even distribution of heat. Using the oven might not given the same taste as the brass mould. There two versions of this finger food - the savoury akok berlauk and the sweet akok. The former has a filling of shredded chicken or beef, while the latter has a generous dose of sugar as an ingredient. It is basically made of rice flour and coconut milk. Some has a generous dose of palm sugar which is a bit darker while the ones with more eggs are softer. It depends on each individual preference.
Ingredients: (Kuih Akok "sweet")
9 large eggs
1 coconut, extract cream equivalent to 1 bowl
2/3 cup sugar
70-80 gm rice flour
1. Beat the eggs lightly with sugar
2. Pour in coconut cream and mix well
3. Add in flour
4. Heat the brass mould
5. Spoon mixture into mould and close the lid
6. Remove when cooked.
Where To Eat
Every district market sells Kuih Akok. The taste varies according to the districts. Locals eat it for breakfast or as an afternoon snack. Kuih Akok has been used since generation as a part of the present in engagement and wedding ceremonies by either the bride or the groom.
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