Venture into the northern enclaves of Malaysia, and you'll uncover a delightful secret cherished by locals: Kuih Cek Mek Molek. This traditional snack, with its humble beginnings in the vibrant states of Kelantan and Terengganu, boasts an unfussy list of ingredients yet manages to seize the palate with an addictive charm. It’s not just food; it’s an edible artefact of culture, offering a taste of local tradition in every bite.

Picture this: as you traverse the rustic villages nestled within these regions, you'll often find yourselves amidst the welcoming company of residents indulging in this sweet concoction. Whether it’s accompanying a steaming cup of tea at breakfast or serving as a teatime treasure, Cek Mek Molek is more than a treat—it's a slice of daily life here. Surrender to its allure, and let this simple yet spectacular snack provide a flavourful narrative to your Malaysian adventure, endearing itself as a must-try experience on your culinary voyage.

Read also: Loaded Chinese Sweet Potato Pancakes Recipe

Table of Content

1. Health Benefits of Sweet Potatoes
2. Ingredients for Cek Mek Molek
3. How to Cook Kuih Cek Mek Molek
4. Important Cooking Tips

Easy 4-Ingredient Cek Mek Molek Recipe

Easy 4-Ingredient Cek Mek Molek Recipe

Health Benefits of Sweet Potatoes

As we meander through the bustling markets and serene villages that dot the landscape of cultures rich and diverse, our senses are often greeted by a culinary marvel wonderfully simple yet profoundly nourishing: the sweet potato. This unassuming root vegetable, which graces the kitchen gardens and tables across the globe, is as versatile in its varieties as it is in its uses. Whether it's the sun-kissed yellow, the deep, soulful orange, the mysterious and enticing purple, or the pristine white, each hue of sweet potato hides within it nourishment that reaches far beyond mere satiation.

When it comes to taste and health, we discover that these starchy gems are a treasure trove of vitamins, antioxidants, minerals, and fibre. They're not just the backbone of traditional dishes; they're a cornerstone of nutritional wisdom passed down through generations. Imagine, with just one cup, or roughly 200 grams, of sweet potato (don’t forget the skin for its added benefits), you are endowed with a staggering 769% of your daily Vitamin A intake!

This revelation is not merely a footnote in dietary guides but a testament to why sweet potatoes have endeared themselves to local palates and why they play a starring role in the gastronomic repertoire of cultures worldwide.

Health benefits of sweet potatoes

Ingredients for Cek Mek Molek

Picture this: a culinary treasure that’s both beguiling in its simplicity and rich in its heritage - Cek Mek Molek. Crafted from just four everyday ingredients - the vivid orange flesh of sweet potatoes, a cup of all-purpose flour, a sprinkle of sugar, and a glug of oil for frying - this delightful treat promises a voyage of flavours in mere moments.

With a prep time of 15 minutes and a cook time of 5, embarking on this adventure requires but a dash of curiosity and a zest for the exquisite. Imagine the sweet potatoes, once steamed to tender perfection, blending seamlessly with flour, then cradling a heart of melted sugar within their golden, crispy exteriors.

1. 1kg or 3-4 large sweet potatoes with orange flesh
2. 1 cup all purpose flour
3. Sugar
4. Oil for frying

 

How to Cook Kuih Cek Mek Molek

1. Steam sweet potatoes until soft and tender. Remove the skin and mash evenly.
2. Add flour and combine.
3. Divide into balls and flatten.
4. Add a spoonful of sugar in the middle, fold, and mould into long ovals.
5. Deep fry in a pot of hot oil over slow fire to ensure that the sugar filling inside melts.
6. Once it turns golden brown, remove from oil and serve warm.

Shape the Cek Mek Molek into long ovals after filling each of them with a spoonful of sugar

Hot and crispy Cek Mek Molek fresh out of the fryer!

Important Cooking Tips

1. When it comes to flour, a little goes a long way! While it is absolutely fine to have too little flour in the sweet potato batter, an excessive amount on the other hand will cause the kuih to become hard and rubbery when fried.
2. To prevent the batter from disintegrating or sticking to your palms, spread a little oil over them before shaping the kuih.
3. To prevent the kuih from breaking or the sugar filling from spilling, make sure that the skin is consistently thick when shaping.

Don't forget to tag us on Instagram with @RollingGrace and #RollingGrace to share your delicious snacks. Let's get cooking!