KUALA LUMPUR: Ever since retired soldier Abd Malik Abd Hamid started selling kuih akok, a traditional delicacy from Kelantan and Terengganu, 15 years ago, his business has gone through ups and downs.
He would end some days with hundreds of unsold akok and barely any profit.
Last year, he introduced durian akok, adding a small amount of durian flesh into each piece when the batter was half-cooked.
(The batter for making akok consists of flour, eggs, coconut milk, sugar and water.)
Finding the taste unsatisfactory, Abd Malik, who operates his business in Kampung Baru here, improved his recipe two months ago by adding the pulp of an entire durian seed into each akok.
“My customers are certainly happier with the new version,” the 64-year-old, who also works part-time as a security guard, told Bernama.
His durian akok, sold at RM5 each, has become a hit and even gone viral on social media.
Customers, including tourists, now flock to his stall as they find the delicacy a unique treat.
Now that the durian season is in full swing, Abd Malik is using “branded” durian such as Musang King, D24 and Udang Merah for his akok.
His kuih is literally selling like hot cakes – each day, within just four hours of opening his stall, the entire stock of akok, made with the pulp of 100 premium durian seeds, is sold out.
Abd Malik said the choice of using premium durian was based on several factors, including the soft texture of the pulp, its golden yellow colour and its non-watery consistency compared with kampung durian.
Assisted by his wife Saniah Mohammed Salim, 40, Abd Malik also sells other types of akok such as pandan akok, savoury akok and palm sugar akok.
