Butterscotch Pudding
Pencuci Mulut • Malaysia
How to Make Butterscotch Pudding (Traditional & Healthy Version)
Butterscotch Pudding is a beloved dessert in Malaysia, blending creamy textures with rich butterscotch flavors. While its origins are global, Malaysians have made it their own by incorporating local ingredients like santan (coconut milk) and fragrant pandan leaves, giving it a distinctly Malaysian twist. This pudding is often enjoyed as a sweet treat after meals or during festive gatherings, reflecting Malaysia’s multicultural culinary heritage. The flavor is luxurious yet comforting, perfect for those who crave a dessert that’s both indulgent and wholesome. In Malaysia, butterscotch pudding is favored for its smooth, melt-in-the-mouth consistency and the subtle complexity brought by local ingredients. The use of santan imparts a tropical note, while pandan enriches the aroma, making this dessert truly unique. It’s a vegetarian-friendly option, suitable for those seeking lighter alternatives to traditional desserts. This recipe is designed to be health-conscious, ideal for calorie tracking, without sacrificing the authentic Malaysian taste. Whether you’re celebrating a special occasion or simply craving a nutritious dessert, this butterscotch pudding is a delightful choice.
Bahan-bahan(untuk 1 ramekin-sized portion, typical for Malaysian dessert servings)
- 1 cup Low-fat santan (coconut milk) (santan)
- 1/3 cup Brown sugar (gula perang)
- 2 tablespoons Cornstarch (tepung jagung)
- 2 tablespoons Unsalted butter (mentega)
- 1 leaf Pandan leaf (daun pandan, tied into a knot)
- 1 teaspoon Vanilla extract
- 1/2 cup Low-fat milk (susu rendah lemak)
- 1/8 teaspoon Sea salt (garam)
- 1 tablespoon Chopped roasted cashew nuts (optional garnish) - pilihan
- 2 tablespoons Fresh fruit (banana slices or berries) (optional garnish) - pilihan
Arahan
- 1
In a saucepan, combine santan, low-fat milk, and pandan leaf. Heat gently over medium heat until warm and aromatic, but do not boil.
5 minutes
Use fresh santan for the most authentic Malaysian flavor.
- 2
In a separate bowl, mix cornstarch with a few tablespoons of warm milk to create a smooth slurry.
2 minutes
Ensure the cornstarch is fully dissolved to avoid lumps in the pudding.
- 3
Add brown sugar and butter to the saucepan. Stir continuously until the sugar melts and the mixture turns a light golden color.
5 minutes
Keep stirring to prevent burning and achieve a rich butterscotch flavor.
- 4
Remove the pandan leaf. Slowly whisk in the cornstarch slurry and vanilla extract. Continue stirring until the mixture thickens to a pudding consistency.
5 minutes
Do not stop stirring, as the pudding thickens quickly.
Kenapa hidangan ini sihat
By using low-fat santan and milk, this recipe lowers calorie and fat content while maintaining creaminess. The inclusion of pandan and cashew nuts boosts antioxidant and healthy fat intake. It is vegetarian, gluten-free, and adaptable for various diets, making it suitable for weight management, diabetes, or family meals. This dessert satisfies cravings without excess sugar or fat.
This butterscotch pudding is made with low-fat santan and milk, reducing saturated fat compared to traditional recipes. Brown sugar provides minerals like calcium and potassium. Pandan leaves add antioxidants, while cornstarch offers a gluten-free thickener. Optional fruit and nuts supply vitamins and healthy fats, making this dessert a nutritious choice for anyone monitoring their macros.
Petua
- 💡Tip 1: Use freshly extracted santan for the richest flavor.
- 💡Tip 2: Infuse pandan longer for a stronger aroma.
- 💡Tip 3: Adjust sweetness according to your dietary needs or preference.
Penyimpanan & hidangan
Keep pudding refrigerated in airtight containers for up to 3 days. Cover to prevent drying. Avoid freezing, as texture may change.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
