- Thick material, Non-stick, easy to wash
- There is a heat resistant holder
- Durable
- Material: Aluminum
Recipe:
5 eggs
200 ml coconut milk
140 ml water
130 gram palm sugar / gula Melaka
35 gram flour
3 screwpine leaves / daun pandan, knotted
¼ tsp salt
1. Put sugar in a saucepan together with water and knotted pandan/screwpine leaves. Cook until sugar dissolved. Remove the pandan leaves and sift the syrup and let it cool.
2. In a blender blend eggs, coconut milk, flour, salt and palm sugar water until well combined. Sift the batter to remove any lumps.
3. Heat up the oven at 400 degree F/200 degree C. Oil a 12 holes muffin pan and heat in the oven until very hot.
4. Remove the muffin pan from the oven and quickly pour the akok batter until almost full. Bake for 15 minutes until the top is golden brown.