LIP-SMACKING: The traditional east coast delicacy is drawing people to a stall in Kuala Lumpur, writes Adrian David
“Lagi kedut akoknya, lagi sedap.” (The more wrinkled the akok, the tastier).
And so wrinkled are Jerry’s akok that they are selling like hot cakes in Terengganu and Kelantan.
So much so that entrepreneur Norazhari Mohd Noor, 52, better known as Jerry, has expanded his business to Kuala Lumpur due to the strong demand for his authentic akok, which is not only tasty, but soft and fresh.
“People in the east coast are familiar with akok and they demand quality and originality.
“That is why I strive to serve them only the best akok — Jerry’s Akok — to be exact,” said Jerry, who is from Kota Baru, Kelantan, but moved to Terengganu for a while before settling down in Kuala Lumpur.
For the past 10 years, he has been selling his akok to just about everyone, including tourists and even royalty.
“In fact, akok used to be a kuih di-raja (royal dessert) in Kelantan.
“Today, it remains as a traditional kuih in Kelantan and Terengganu.”
He has franchised his akok in Terengganu and Kelantan, and is concentrating on his business in Kuala Lumpur due to the larger market.
“There are many Terengganu and Kelantan folk who work and live in Kuala Lumpur, and they crave for hot and delicious akok.
“It’s through word of mouth that draws my customers,” said Jerry, who sells each akok for 60 sen at his stall in Jalan AU2B, Keramat AU2, opposite Taman Setiawangsa.
On a good day, 500 pieces of akok are snapped up within hours.
More are sold through orders for takeaways, corporate functions and parties.
Jerry’s wife, Fatin Aliza Salmi, 27, who prepares the akok, said the aroma from the pandan-flavoured kuih often drew customers to their stall.
Some came from as far as 2km away, she added.
Fatin is deft in mixing pandan with santan (coconut milk), eggs, sugar and wheat flour to cook the akok.
“I like to serve them hot after they are cooked to retain their flavour,” she said.
The couple, who have six children, also sell other delicacies, such as kuih ketayap cara manis/berlauk, roti raja, bubur kacang hijau/pulut hitam and bubur cha-cha.