Akok

Wow, it’s been a while… sorry!

We had relatives from overseas visiting, so Pinkydoodles and I got to go back to Kelantan for a while to meet up with them.

Mumakil made dinner for all of the guests one night: Khaw Jham (more on that in another post maybe). For dessert, Papa Salvatore drove to this stall somewhere in Pasir Mas where it is said to be the best and authentic Akok made and sold. Of course, Pinkydoodles and I (and our uncle) tagged along.

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Man, I wished I had tagged this on a GPS or something so that I can locate this place again! Papa Salvatore bought all that there was at the stall!

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Mmmm… akok is best when it is freshly off the grill. Akok is kind of a ‘kuih’ popular in the East Coast of Peninsular Malaysia. It is made of eggs, flour, coconut milk and sugar. There is a lot of egg yolks in Akok, thus it is somewhat like a fusion of custard and pastry… cooked in a metal grill mold  (something like a  takoyaki pan).

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So the end result is a sweet caramelised skin on the outside, and custard-pudding-like texture on the inside. So good!

-M.