Kuih Menganang Terengganu
Through researching for recipes to try out for Malaysian Food Fest Terengganu Month, I came across quite a number of dishes which I didn’t even know existed. I guess that’s one of the highlights of this monthly event, i.e. to push us to extend our culinary repertoire and explore previously unfamiliar and even unheard of terrain. Kuih Akok is a name that appeared frequently through the numerous google searches for authentic Terengganuan kuihs. But that is also the source of confusion.
Kuih Akok is a very popular snack along the eastern coast of the Malay peninsula. From Cherating in Pahang across Terengganu to Kelantan up north, Kuih Akok is well-liked and enjoyed by the locals, hence explaining their presence in both pasar pagis all the way to pasar malams. An all-day snack literally. Despite the common name, the texture for Kuih akok defers in Kelantan and Terengganu, due to the differing ratios of wet and dry ingredients used. Truth be told, I’d never tried Kuih Akok. But when Wendy of WendyinkKK reiterated her gastrorgasmic experience of plunging her teeth into one when she was in Kelantan, I knew I must make it to “relive” her experience. Alas the texture of Kuih Akok in Terengganus is supposedly firmer and less custardy, lesser desirable than the one in Kelantan which is more fluid and as Wendy puts it, almost like eating firm “kaya” ! Very very syok (shiok)! Then as we were researching more on this Terengganuan snack, she came across Kuih Menganang, a variant of Kuih Akok, which used mung bean powder “tepung kacang hijau”. Interesting! Since she was busy preparing for the Nutriplus Pastry Competition, the responsibility of testing out the recipe lies on my shoulder!
Well, my command of bahasa melayu sucks to the core, so I called upon another good friend, Annie from Annilicious to help out with the translation. According to the website, this traditional kuih from Terengganu which is similar, yet distinctive from Kuih Bakar can be made in 3 ways, using rice powder (menganang beras), egg (menganang telur) or even mung bean powder (menganang kacang). Kuih menganang telur bears most resemblance to Kuih akok, differing only in size. And in general Kuih menganang tastes more “lemak” than Kuih Bakar, owing much to the use of coconut milk and egg. Well, not exactly clear for me, but I guess that would suffice for now!
Kuih Menganang Terengganu (makes 14-16 chicken pie sized moulds)
modified from here
8 eggs (appro. 400g)
250g tepung kacang hijau (mung bean flour)
2 tbsp juice from daun pandan (can be substituted with pandan paste)
200g thick coconut milk
Preheat oven at 200 C
Crack eggs into a large mixing bowl and using a whisk, break the yolks and began to whisk gently for a while (appro. 10s)
Add sugar and pandan juice/paste. Continue to whisk until well incorporated
Add thick coconut milk and mung bean powder in several successions.
Finally add water to adjust consistency. The final concoction would have a very very thin and fluid like consistency which is almost like full-cream milk.
Pour batter into moulds until 3/4 full.
Place into preheated oven and bake until surface begans to brown slightly (appro. 5 min).
Remove the baking tray quickly from the oven and use a pair of tongs to turn the kuih rapidly. Return to oven for another 5 min until otherwise browns as well.
Remove from moulds and serve immediately.
The orginal recipe , like many traditional malay recipes have proportions in vague descriptions like “sedikit”. Even those which uses “cawan” ain’t of any much help, especially in this recipe when the number of eggs is fixed. So the approach was pretty much a trial and error one. The first tray went in with much skepticism and I was right, the liquid ratio in the recipe was somewhat lacking. The kuih that came out of the oven is too firm and not of desirable consistency. Tweaked her recipe by altering the amount of sugar added as well as the coconut milk and water ratio. Tray 2 was better but not ideally custardy as it should be. More water and sugar was added for the last and final tray and alas! The consistency of the custard was finally closer to what I had perceived. Given time, I would definitely experiment with this recipe further. Perhaps when I revisit Kuih Akok in MFF Kelantan!