Akok

Akok is a sweet dessert originate from Kelantan, a state in Malaysia. This is a simple recipe and delicious to eat for afternoon tea. To prepare the batter will take less than 10 minutes and to bake it in the oven will take about the same time.

Ingredients:
5 eggs
1 cup of thick coconut milk
1 cup of water
3 pieces pandan leaves (cut into pieces)
1/2 cup of all purpose flour
1 cup of brown sugar (add some sugar if you like it sweeter)
a pinch of salt
butter for greasing the muffin pan.

Method:
Blend water and the pandan leaves in a blender.
Strain and take the juice.
Mix the pandan juice with eggs, brown sugar, salt, flour and coconut milk.
Smooth the batter using a strainer.
Grease the muffin tin with butter on all sides. I am using a spray bottle butter.
Pour the batter into the muffin cup almost full to the top.
Heat oven at 350 degree F.
Bake for 10 - 12 minutes.

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of My Kitchen Snippets.

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Lemak Labu -Kabocha pumpkin

Today's lunch menu is a simple kabocha pumpkin cooked savory in a thick coconut milk. This meal can be eaten just like that or as a side dish to your white rice.

The ingredients:
1/2 of kabocha pumpkin
2 tablespoons dried onion
1 cube vegetable stock
5 pieces red hot peppers
1 teaspoon budo/budu (fish sauce as shown in the picture below on the right)
1/2 teaspoon salt
1 can of coconut milk
1 cup water
1/2 teaspoon salt
1/2 teaspoon of turmeric powder

Method:
Clean the kabocha pumpkin by removing the skin (optional - you can also cook with the skin on) and remove the seeds. Cut into big chunk. Set aside.
On medium high heat, boil the water with the dried onion.
Then add coconut milk.
Add the red hot peppers.
 Add vegetable stock cube and budu.
 Add turmeric powder and salt.
Let it boil.
Add the pumpkin.
Let the pumpkin cook for about 5 to 8 minutes.
Turn off the stove.
Serve warm.

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Sand Tart -Part 2

Sand tart is a simple cookie to bake. It has been the favorite of Mr. Big. I usually bake the sand tart for him during holidays. Sand tart is delicious and crunchy if rolled thinly. Mr. Big like it with a dash of cinnamon sugar. Even though it was easy to bake a sand tart, but rolling the dough thinly are time consuming. Firstly, I sat the unsalted butter at room temperature overnight. Since the weather is nice and cooling this morning, I quickly ate my chocolate muffin that I have bake last night and drank a cup of hot tea with milk for my breakfast before I began baking the sand tart.

Unlike in the previous years, posted here , my sand tart recipe was made from scratch, this time, I am customizing the recipe using a ready to use sugar cookies dough and mix it with a stick of butter, 1 egg and 1/2 cup of all purpose flour. Combine all of these ingredients to form a dough.

The taste was awesome. Mr. Big ate all of the cookies while I haven't finish baking all the dough. I took about 2 hours to finish the batter. The dough must be rolled thinly and each cookie is dusted with some cinnamon sugar before going into the oven at 350 degree F for about 10 minutes or until slightly brown.

For the cookies cutter, I am using a pastry cutter. I chose number 2 from the set of 6 pastry cutters. I bought this pastry cutter when I was visiting a family in England years back. When I see something I like and I know I will use it for sure, I surely will get them. This pastry cutter is very handy and durable.

I am glad my new try out with the sugar cookie dough worked. Enjoy!

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