Kuih Cek Mek Molek is a type of traditional snack originating from the northern region of Malaysia. Despite requiring only a few basic ingredients to prepare, it is irresistibly addictive and enjoyable - especially with a cup of hot tea! In villages across Kelantan and Terengganu, local folks can commonly be seen snacking on Cek Mek Molek for breakfast or during teatime as a sweet treat.



    Cek Mek Molek Recipe
    Easy 4-Ingredient Cek Mek Molek Recipe


    Health Benefits of Sweet Potatoes

    The main ingredient for this traditional dish is fresh sweet potatoes. The starchy root vegetables come in many different sizes and colours, namely yellow, orange, purple and white. Beyond just cheap and filling, they also offer several health benefits that are essential in our diet. Rich in vitamins, antioxidants, minerals, and fiber - it's no wonder why the locals are big fans. Just one cup or 200 grams of sweet potato (with skin) provides a whooping 769% of the our daily Vitamin A recommended intake!

    sweet potatoes Health benefits
    Health benefits of sweet potatoes

    Easy 4-Ingredient Cek Mek Molek Recipe

    Preparation time: 15 minutes
    Cooking time: 5 minutes
    Difficulty: Easy

    Ingredients for Cek Mek Molek

    • 1kg or 3-4 large sweet potatoes with orange flesh
    • 1 cup all purpose flour
    • Sugar
    • 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 mold 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.

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

    resipi Cek Mek Molek
    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.

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