My favourite Kelantanese kuih!
Akok kedut is translated as Wrinkly Akok. Because on the east coast, Terengganu's akoks are smooth : )
And there are many types of akok too.
When I told my Kelantanese colleagues from Selancar that I loved Jala Mas, they recommended that I try eating akok and it's even better. Hmmmm....
One day, during Ramadan Bazaar in Serdang, Selangor, I saw some akoks being sold. So I bought some.
URRGHHHHH! It was disgusting! It tasted like a soggy cake, almost a syrup soaked bahulu that reeked of imitation essence. Eeewww!
My colleagues consoled me, and said that sounded bad. And told me, if ever I go to Kelantan, I must get some that is locally made.
Indeed I did. I was converted by Nik Yam, the royal kuih maker. I didn't know that it could be so delicious.
I bought quite a lot and brought back for my family to try and it wasn't enough to go around. Everybody liked it a lot! It was the favourite among all the kuihs that I brought back.
|yesterday's breakie, the post can't make it to be posted on the same day, LOL|
I made this just yesterday because I was contemplating whether I should make this, because I know Gertrude will me making these too. Usually the host and organizer will not make the same thing because we want to expose you all to a variety of state food, but since I've done the minimal 3, I just got to make these and eat to my heart's delight. This recipe that I used is not as sweet as Nik Yam's. I was wanting to make more, so I made 18 pcs with this recipe in tart pans of which was a mistake. They grew quite wide and thin. I should have made just 12. Although I used a higher temperature with the same timing, it didn't seem enough. Maybe my pan wasn't dark coloured, so it wasn't as 'hot'. Longer baking time will give a more holey kuih, that is distinct of akok kedut. I totally recommend baking it longer than 10 mins. But still mine tasted good without the holes, soft custardy with a fragrant soft (slightly chewy) crust.
Now, if you love palm sugar, if you love coconut.
And if you love to eat egg tarts, especially the filling.... the filling that has the texture like portuguese egg tarts.
Do give this ugly wrinkly kuih a chance to give you paradise.
If you are not familiar wih the local food, imagine deflated tropical yorkshire pudding, fluffy tropical sweet custard... almost like that.
Use duck eggs for best results : )
But I didnt : (
Akok Kedut KelantanI am submitting this to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippets
Recipe source: Aziejaya with slight adaptations
30gm plain flour
150gm palm/coconut sugar
2 blades of pandan, torn to thin shreds, or snip with scissors
200ml coconut milk
1/8 tsp salt
oil as needed
1. Preheat oven to 200(fan)/220C. Prepare a non stick muffin tin or disposable aluminium egg tart pans. Drop few drops of oil into the pans. Put these pans into the oven to preheat together.
2. Chop palm sugar into small pieces. Put into a saucepan together with water and pandan. Bring to a boil and gently simmer it for 5 minutes, lid on. Let it cool to warm. (I had 150ml in the end)
3. Whisk eggs vigourously and then add in flour+ salt and whisk until no lumps are seen. (no need to be gentle)
4. Strain in coconut milk and palm sugar syrup. Discard the pandan shreds.
5. Pour batter into prepared pans. (You may not finish all in one go, just repeat the baking)
6. Bake them for 12 minutes or until the surface is golden brown.