Ingredients with Measurements:
- 1 lb ground beef
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Special equipment needed:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Akok molds (small, cylindrical molds made of metal or silicone)
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, salt, black pepper, cinnamon, and nutmeg. Whisk until well combined.
2. Add the coconut milk, water, vegetable oil, and eggs to the dry ingredients. Whisk until the batter is smooth and well combined.
3. Add the ground beef to the batter and mix until the beef is evenly distributed.
4. Grease the akok molds with vegetable oil. Fill each mold with the beef batter, leaving about 1/4 inch of space at the top.
5. Place the molds in a steamer and steam for 15-20 minutes, or until the akok are cooked through and slightly firm to the touch.
6. Remove the akok from the molds and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Steamer temperature: 100°C (212°F)
Serving size:
Makes about 12 akok
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 170mg
Total carbohydrates: 20g
Dietary fiber: 1g
Total sugars: 6g
Protein: 9g
Substitutions for ingredients:
- Ground beef can be substituted with ground chicken, pork, or turkey.
- Coconut milk can be substituted with whole milk or almond milk.
- Vegetable oil can be substituted with canola oil or melted butter.
- All-purpose flour can be substituted with rice flour or cornstarch.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Substitute the ground beef with cooked shrimp or crab meat.
- Add grated cheese to the batter for a cheesy twist.
- Serve the akok with a dipping sauce made of soy sauce, vinegar, and chili flakes.
Tips and tricks:
- Make sure to grease the akok molds well to prevent the akok from sticking.
- Do not overfill the molds, as the akok will rise during steaming.
- If you do not have akok molds, you can use muffin tins or small ramekins instead.
- To check if the akok are cooked through, insert a toothpick into the center of one of the akok. If it comes out clean, the akok are done.
Storage instructions:
Store leftover akok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the akok in a steamer for a few minutes, or in the microwave for 30 seconds.
Presentation ideas:
Serve the akok on a platter with a sprinkling of chopped scallions or cilantro.
Garnishes:
Garnish the akok with a drizzle of soy sauce or a sprinkle of sesame seeds.
Pairings:
Serve the akok with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the akok are too dense, try adding a little more water to the batter.
- If the akok are too dry, try adding a little more coconut milk to the batter.
Food safety advice:
- Make sure to cook the akok thoroughly to prevent foodborne illness.
- Store leftover akok in the refrigerator and consume within 3 days.
Food history:
Akok is a traditional Malaysian snack made of rice flour, coconut milk, and sugar. It is typically steamed in small, cylindrical molds and served as a sweet treat. This recipe adds ground beef to the batter for a savory twist.
Flavor profiles:
The akok with beef has a slightly sweet and savory flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the akok as a snack or appetizer, or as a side dish with a main meal.
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