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Milk Chocolate Candy
Minuman • Malaysia
How to Make Milk Chocolate Candy (Traditional & Healthy Version)
Milk Chocolate Candy, known locally as 'gula-gula coklat susu', is a beloved treat enjoyed across Malaysia’s multicultural communities. Crafted with a blend of creamy milk and rich cocoa, these candies are a popular indulgence during family gatherings and festive seasons. Infused with a touch of local flair, such as the subtle fragrance of pandan leaves, Malaysian Milk Chocolate Candy delivers a unique twist on the classic chocolate sweet, reflecting the nation’s creative culinary spirit. This delicious confection is not just a symbol of celebration but also showcases how traditional ingredients can be combined in healthier ways. By using high-quality dark cocoa, reduced sugar, and local plant-based additions like santan (coconut milk) or pandan, this recipe is both satisfying and mindful of modern health needs. Perfect for those who crave a sweet treat without compromising on nutrition, Malaysian Milk Chocolate Candy is a delightful fusion of flavor, culture, and health.
Bahan-bahan(untuk 2-3 small candies per serving)
- 1/2 cup Full cream milk (susu penuh krim)
- 2 tablespoons High-quality dark cocoa powder (serbuk koko)
- 2 tablespoons Coconut milk (santan) - pilihan
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 2 tablespoons Low-calorie sweetener or brown sugar (gula perang)
- 1 teaspoon Unsalted butter (mentega tanpa garam)
- 1/2 teaspoon Vanilla essence (esen vanila) - pilihan
- 1/8 teaspoon Pinch of sea salt (garam laut)
- 1 tablespoon Chopped roasted peanuts (optional for crunch) - pilihan
- 1 inch, bruised Lemongrass (serai, adds subtle aroma) - pilihan
Arahan
- 1
In a small saucepan, combine full cream milk, santan, pandan leaf, and bruised lemongrass. Heat over low flame until just warm and aromatic (do not boil).
5 minutes
Infuse the milk gently to extract maximum aroma from pandan and lemongrass.
- 2
Remove pandan leaf and lemongrass. Whisk in cocoa powder and sweetener until fully dissolved and smooth.
3 minutes
Use a fine mesh sieve to ensure the cocoa powder is lump-free.
- 3
Add unsalted butter and a pinch of sea salt. Stir continuously over low heat until the mixture thickens slightly and becomes glossy.
4 minutes
Constant stirring prevents burning and ensures a silky texture.
- 4
Remove from heat. Stir in vanilla essence and optional chopped peanuts for added texture.
2 minutes
Add nuts after removing from heat to maintain their crunch.
Kenapa hidangan ini sihat
Opting for a lower-sugar sweetener, healthy fats from coconut milk, and dark cocoa ensures this candy is a lighter alternative to commercial varieties. The use of local herbs like pandan and lemongrass increases antioxidant content and enhances flavor without artificial additives. This recipe is free from preservatives and can be easily adapted for specific dietary needs, making it a smart choice for health-conscious Malaysians.
This Milk Chocolate Candy is crafted with reduced sugar and enriched with santan, providing medium-chain triglycerides for sustained energy. Using dark cocoa adds antioxidants such as flavonoids, which support heart health. The inclusion of pandan and lemongrass not only imparts unique Malaysian aromas but also offers trace vitamins and minerals. Each serving is moderate in calories, with balanced macros suitable for mindful snacking.
Petua
- 💡Toast peanuts before adding for extra crunch and aroma.
- 💡Use high-quality dark cocoa for deeper flavor and more antioxidants.
- 💡Experiment with other local ingredients like sesame or black rice for added variety.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to one week. For best texture, allow to sit at room temperature for a few minutes before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 50.0 kcal |
