Easy 4-Ingredient Cek Mek Molek Recipe
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.
Read also: Loaded Chinese Sweet Potato Pancakes Recipe
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| 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!
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| 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
- Steam sweet potatoes until soft and tender. Remove the skin and mash evenly.
- Add flour and combine.
- Divide into balls and flatten.
- Add a spoonful of sugar in the middle, fold, and mold into long ovals.
- Deep fry in a pot of hot oil over slow fire to ensure that the sugar filling inside melts.
- Once it turns golden brown, remove from oil and serve warm.
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| Shape the Cek Mek Molek into long ovals after filling each of them with a spoonful of sugar |
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| Hot and crispy Cek Mek Molek fresh out of the fryer! |
Important Cooking Tips
- 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.
- To prevent the batter from disintegrating or sticking to your palms, spread a little oil over them before shaping the kuih.
- 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!
Ooohhh.......I love Cek Mek Molek for afternoon tea. Thank you for sharing this recipe with me. Will try it. Keep up the good work.
ReplyDeleteNOw you making me wanna look for the kueh. Ooo and to have it with a hot coffee on a windy evening, that's the life!
ReplyDeleteWow, interesting recipe. Something new that I learnt to do out of sweet potatoes!
ReplyDeleteSedapnya cek mek molek! Teringat kat kampung. Lama tak balik kelantan.
ReplyDeleteLama i tak jumpa jual kat area i, kalau nampak memang i beli, sebab sedap.. tapi biasa jumpa inti gula aje..
ReplyDeleteAntara kuih tradisi yang sentiasa di hati. Bukan sahaja mudah.. tapi rasanya juga sedap
ReplyDeleteWaahhh.. u cooking traditional food! Looks delicious! Can i have some? hehehe
ReplyDeletethis is nice for ppl who loves sweet potatoes. thanks for the recipe can do it later
ReplyDeleteTak pernah makan cek mek molek. Nanti jumpa kuih ni bolehla cuba. Kalau rajin boleh try resepi ni. Thank you share
ReplyDeleteOmg... terliur sis! i m now craving for kuih cek mek molek ni; nanti hujung minggu nak try.
ReplyDeletethanks for the tips! Gonna make this kuih for hi-tea with my family
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