Akok is a delicious kuih from Kelantan. The taste and texture is similar to creme caramel and surprisingly delicious despite its humble appearance. Akok is made from duck eggs, coconut milk and gula melaka (a.k.a. nise) but my version uses chicken eggs since we do not have duck eggs here.  The recipe I got it from Myresipi – zaliana and the taste is almost similar to the one that my mum always buy in Kelantan. You can buy akok almost anywhere in Kelantan but for my family we only purchase ours from one place in Merbau i.e from Nik Simah’s house. They make and sell akok at their house and other famous Kelantanese kuih such as buah tanjung, taih itik, jala mas and piana. Enough with that, here is the recipe:

Ingredient :-

  • 5 eggs- beaten
  • 200 ml coconut milk
  • 100 ml water
  • 150 g gula melaka
  • 30 g flour
  • 2 pandan leaves
  • pinch of salt


  1. Preheat oven at 200C.
  2. Add water and gula melaka in a pot and cook till gula melaka dissolve. Let it cool and then add coconut milk, beaten eggs, flour, salt and pandan leaves. Mix well. Use the strainer to remove any lumps in the mixture.
  3. Brush the acuan kuih cara with some oil and heat it up in the oven for few minutes. Pour the mixture in and bake for 10 minutes. The kuih will puff up while in the oven but will be wrinkly on top once out of the oven. That is why Kelantanese call it “akok kedut”.

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