Sunday, July 5, 2015

Akok Kedut using a Sandwich Maker!

Akok Kedut if literally translated, means Wrinkly Akok. Akok Kedut is a Kelantanese dish, and the basic rule is, the more hideous and horrifying it looks *chuckles* the better! It looks like a soggy piece of cake, but it actually has a spongy texture with a slightly chewy crust. Trust me, it is sooooo good. I can actually have up to 5 pieces of Akok in one sitting. (Anything more would pose a dire risk to my waistline!) My only requirement is that it must not smell hanyir.

Akok is typically made with duck eggs. However, since this is a recipe for Akok Kedut Perantau (Akok Kedut for Nomads), it uses ingredients that are easily found in the city, anddddddd you will use a sandwich maker (instead of baking them in an oven using traditional akok copper cases)!

Akok Kedut Perantau

Note: use the same cup for all the ingredients below, for consistency
1 cup egg (break the egg into the cup)
1 cup thick coconut milk (santan pekat)
3/4 cup palm sugar shaved (gula kabung/gula melaka diracik halus)
1 cup water
1/2 cup flour
3 pandan leaves lightly shredded (carik-carik)
Pinch of salt

Method of Preparation:
  1. Combine the palm sugar, water and pandan leaves. Bring to boil until the sugar dissolves. Remove the pandan leaves and leave to cool.
  2. Using a blender, blend the coconut milk, flour, salt, egg and the palm sugar water. Blend until well combined (hingga kembang). The batter will be runny. Sift the batter to remove any lumps.
  3. Heat your sandwich maker. Lightly grease the surface with oil. Fill each triangle full and close the sandwich maker. Check after 5 minutes (and in 1 minute intervals after that) until golden brown. Use your judgement as they may need to be flipped over.
  4. (You can also use a muffin tray. Grease the muffin trays with oil and fill them half full. Bake at 180degC for 15-20 minutes until golden brown.)
This is all that you need!

After a few tries, I finally figured out that it is best to fill the triangles full (as in the picture on the right) so that when it starts puffing up, it will puff up big enough to come into contact with the top hot plate.

You may need to flip them. The ones on the right have yet to be flipped. See its puffy, smooth texture? Don't worry, once you remove it from the sandwich maker, the puffiness will disappear and it will start to deflate and shrink, hence the name 'kedut' or wrinkly!

Due to the limitations of the sandwich maker, the akok is very much thinner if compared to the traditional ones. But don't worry, they taste the same!

Even though I was born and raised in KL, I am proud to pay homage to my Kelantanese roots. Good luck trying!


  1. Too late I dah balik Malaysia&now live in Kelantan,can enjoy akok anytime.I should learn this last time in order for me to eat akok kedut each time I'm craving for it.Anyway good job Liz!!!

    1. I must give this a go.. Hubs loves akok!

    2. Wanog - huwaaaaa must be nice to be able to enjoy Akok anytime. How about Jala Mas? That's one of my favourites too. If you have a great simple recipe for Jala Mas, do share!

      Ms Drama Queen - you really should try it! I used to think that akok was so hard to make. With this, it is unbelievably so easy to do at home. If you want that more authentic feel, use the muffin pan to get thicker akok.


Thank you in advance for leaving a comment. ;) All comments are moderated. Liz

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