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Best Akok (food) in London

“Sweet with a rich, eggy aftertaste, baked over smouldering coconut charcoal for characteristic smoky flavour.”

Akok (food)

What the real thing tastes like

Akok (Jawi: اكوق) is one of the famous traditional foods in the east coast of Peninsular Malaysia, notably the states of Kelantan and Terengganu. The kuih is can be consumed as a snack or as a dessert. It is made with flour, sugar, eggs, and coconut milk. Akok has two main variants. The former consists of the ingredients aforementioned, and is normally can be seen in Terengganu. While the latter incorporates brown sugar or palm sugar into the batter mixture, which gives it a darker colouration. This variant is ubiquitous in Kelantan and appear to be less fluffy compared to the former. Akok in general is sweet and has a rich, eggy aftertaste. However, there is a savoury variant known as akok berlauk, which include a filling made of minced meat, curry powder, chili peppers and fried onions. Akok is traditionally baked in a brass mould heated with smouldering coconut charcoal, in a similar manner as the bahulu. The coconut charcoal gives it a characteristic smoky flavour and aroma.

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Akok is a traditional kuih from Malaysia's east coast—Kelantan and Terengganu especially—where it straddles the line between snack and dessert with quiet confidence. Made from flour, sugar, eggs, and coconut milk, it's baked in brass moulds over smouldering coconut charcoal, a method that infuses each bite with a characteristic smokiness. The dish splits into two distinct personalities: Terengganu's lighter, fluffier version sits beside Kelantan's darker interpretation, enriched with brown or palm sugar. There's also akok berlauk, a savoury counterpoint packed with minced meat, curry, chili, and fried onions.

Order it here when it has

  • rich, eggy aftertaste
  • characteristic smoky flavour and aroma
  • versatile—snack or dessert
  • regional flavor variations

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