Peanut Milk Ice Lolly
Minuman • Malaysia
How to Make Peanut Milk Ice Lolly (Traditional & Healthy Version)
Peanut Milk Ice Lolly is a refreshing Malaysian treat that beautifully blends the creamy flavors of local kacang tanah (peanuts) with the subtle sweetness of santan (coconut milk) and a touch of gula Melaka. This chilled delight is a favorite among Malaysians, especially during scorching afternoons or as a special berbuka puasa surprise during Ramadan. Inspired by the multicultural palate of Malaysia, this ice lolly is both nostalgic and innovative, echoing childhood memories of enjoying ais krim potong from roadside vendors. What sets this Peanut Milk Ice Lolly apart is its wholesome, plant-based ingredients, making it ideal for health-conscious Malaysians and anyone keen on tracking their daily calories. The smooth, nutty base is enhanced by the aroma of pandan leaves, a staple in Malaysian desserts, adding a layer of fragrance that is both comforting and familiar. Whether you are seeking a guilt-free dessert or a cooling snack, this recipe brings together the best of Malaysian flavors in a nutritious, easy-to-make form.
Bahan-bahan(untuk 1 large ice lolly (about 120 ml))
- 2/3 cup Kacang tanah (roasted peanuts) (Unsalted, skinless)
- 1 cup Santan (light coconut milk) (Fresh or boxed)
- 1 blade Pandan leaf (Tied in a knot) - pilihan
- 2 tablespoons Gula Melaka (palm sugar) (Grated, or substitute brown sugar)
- 1/2 cup Filtered water
- 1/8 teaspoon Sea salt
- 1/2 teaspoon Vanilla extract - pilihan
- 1 teaspoon Stevia or erythritol (Optional, for extra sweetness) - pilihan
Arahan
- 1
Lightly toast the kacang tanah in a dry pan over medium heat until golden and fragrant. Allow to cool.
5 minutes
Stir constantly to avoid burning the peanuts and bring out their natural oils.
- 2
Blend the cooled peanuts with half the santan and filtered water until completely smooth and creamy.
3 minutes
Blend for a longer period for a silkier texture.
- 3
In a small saucepan, combine the peanut milk blend, remaining santan, pandan leaf, gula Melaka, and sea salt. Simmer on low heat, stirring until the sugar dissolves.
7 minutes
Do not boil; gentle heat preserves the delicate flavors.
- 4
Remove the pandan leaf. Stir in the vanilla extract and optional sweetener if desired. Taste and adjust sweetness.
2 minutes
Adjust sweetness according to your calorie needs.
Kenapa hidangan ini sihat
Using wholesome Malaysian ingredients, this ice lolly avoids artificial additives and excessive sugar. Peanuts are a great source of heart-healthy monounsaturated fats and vitamin E, while coconut milk adds creaminess without cholesterol. The recipe is portion-controlled, plant-based, and suitable for most diets, making it an excellent choice for anyone tracking calories or seeking a nutritious dessert.
This Peanut Milk Ice Lolly is rich in plant-based protein and healthy fats from kacang tanah, while santan provides medium-chain triglycerides that support energy levels. Gula Melaka adds minerals like potassium and iron, and pandan leaf offers antioxidants. Each serving is naturally dairy-free and contains fiber, making it a satiating snack. The recipe is low in refined sugar, and optional sweeteners can further reduce glycemic impact.
Petua
- 💡Tip 1: Use freshly roasted peanuts for the most aromatic and flavorful result.
- 💡Tip 2: Strain the mixture before freezing for an ultra-smooth ice lolly.
- 💡Tip 3: Add a few drops of pandan essence if fresh leaves are unavailable.
Penyimpanan & hidangan
Keep ice lollies sealed in their molds or an airtight container in the freezer for up to 2 weeks. Avoid frequent thawing and refreezing to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
