This is a much sought after sweet that is popular in Terengganu and Kelantan. It is similar in shape like the bekang, and cooked in a brass pot with little moulds at the top and over open fire. Akok is made from thick coconut milk, eggs (some people use both duck and chicken eggs), palm sugar, and flour. The traditional way calls for it to be cooked with a brass lid cover where on top would be placed coconut husks that are lit to act as an open-fired oven, where heat radiates both from the bottom and top. Akok’s look would easily be recognized by its distinct wrinkled texture.