I was set to make this kuih for the MFF event after so many people raved about it. Apparently, in Terengganu (a state in Malaysia) kuih akok is smooth looking as they use a higher ratio of flour to eggs whereas their neighbor, Kelantan uses more eggs compared to flour. When a batter has more eggs than flour, the kuih will puff up and then it will shrink upon hitting the cool air hence, the kedut / wrinkly in the name. This kuih is pretty similar to Yorkshire pudding where the kuih will puff up and even the taste is a bit like Yorkshire putting too except that this is the sweet version. As there is quite a substantial amount of eggs in it, the bottom part of the kuih is almost custardy. So, do I like this kuih? I wouldn't sing lyrical on how fantastic this kuih is but it’s a nice enough kuih but not that nice for me to go and hunt for it.
200 ml coconut milk
140 ml water
130 gram palm sugar / gula Melaka
35 gram flour
3 screwpine leaves / daun pandan, knotted
¼ tsp salt
1. Put sugar in a saucepan together with water and knotted pandan/screwpine leaves. Cook until sugar dissolved. Remove the pandan leaves and sift the syrup and let it cool.
2. In a blender blend eggs, coconut milk, flour, salt and palm sugar water until well combined. Sift the batter to remove any lumps.
3. Heat up the oven at 400 degree F/200 degree C. Oil a 12 holes muffin pan and heat in the oven until very hot.
4. Remove the muffin pan from the oven and quickly pour the akok batter until almost full. Bake for 10 minutes (I baked mine for 20 minutes) until the top is golden brown.
Note: Do not be alarm when you see the batter will puff up. This is meant to be and once you remove it from the oven, it will deflate and shrink, hence where the name comes from...'kedut' or wrinkly!I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets.