AKOKPRESSO: TRADITIONAL AKOK WITH A COFFEE TWIST

By Noornasrin Salsabila Othman

KOTA BHARU, March 3 (Bernama) -- The aroma of freshly brewed coffee that greets customers at KB Brewster along Jalan Abdul Kadir Adabi  now mingles with the sweet, caramelised scent of traditional akok, forming an unlikely yet harmonious pairing known as the Akokpresso, which is steadily winning over patrons.

The idea of combining akok (a delicacy made of flour, eggs, coconut milk, sugar and water) with espresso arose seven years ago when KB Brewster owner Ruzzahairieirkwan Mohammed, 40, set out to diversify his coffee menu ahead of Ramadan.

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“The initial trial was quickly embraced, as the balanced sweetness and richness of the akok, complemented by a subtle coffee aroma, struck a chord with customers,” he told Bernama recently.

Akokpresso is made by mixing traditional akok batter with espresso in a ratio perfected by the owner after several rounds of testing and tweaks.

“The ratio we use is one litre of batter to 50 millilitres of espresso, ensuring the coffee isn’t too strong while preserving the akok’s original character,” he said, adding that the café also offers akok nisey with palm sugar for customers who prefer a more traditional flavour.

Priced at RM1 each, the Akokpresso has become a favourite among regulars, with daily production reaching around 200 pieces using two trays of eggs.

“Customers can either come by the café or place an order in advance,” he said.

To maintain consistency, Ruzzahairieirkwan uses select coffee beans from Brazil, Indonesia, and Colombia to deliver a balanced aroma and flavour in every serving, noting that choosing the right beans is crucial, as each type has a distinct profile, from bitter to strongly aromatic.

“The beans have to be carefully chosen so the coffee complements the sweet, rich akok without overshadowing its traditional flavour.

“Akokpresso offers a balanced mix of bitter and sweet in every bite, while akok nisey is richer and sweeter,” he said.

He said the innovation proves traditional pastries can be refreshed without losing their original flavour, opening the door to more coffee-based experiments.

-- BERNAMA