JERTIH: Serunding (meat floss) is a dish eaten with ketupat and rendang during Hari Raya, but in Terengganu, a kuih entrepreneur has made "akok serunding" as a dessert to break the fast.
Mohd Affendy Aziz, 32, said he and
his mother-in-law, Ropuan Amit, 38, known as Che Su, had been working on eight flavours for their akok the past five years.
The eight flavours are original, pandan, corn, banana, bahulu, chocolate, durian and the latest is serunding.
"Sales are good, reaching nearly 5,000 pieces a day, not including early orders.
"Although this akok serunding is still new, it already has fans. Every day, we produce about 500 pieces," he said at his stall in Gong Kemuntong recently.
Affendy said his supply of meat floss was bought from a maker in Kelantan.
"The idea for akok serunding happened by chance after getting an order from a customer.
"We decided to try and make it, which ended up tasting good, with its combination of the sweet taste of akok and the savouriness of sambal serunding."
He said the akok they produced was popular not only among the locals, but also those from other states.
"I often use social media, such as Facebook and TikTok, to show the production of the eight flavours, and that indirectly attracted people to try it.
"Apart from akok, we also take orders for kuih bahulu for various events and functions."
