Kek Coklat Pop
Pencuci Mulut • Malaysia
How to Make Chocolate Cake Pop (Traditional & Healthy Version)
Chocolate Cake Pop is a delightful dessert that has found its way into the hearts of many Malaysians, especially among the younger generation who love bite-sized, convenient treats. Drawing inspiration from the global cake pop trend, this Malaysian version incorporates local flavors and ingredients such as pandan essence and high-quality cocoa, making it uniquely appealing. The soft, moist cake center is coated with a thin layer of dark chocolate and decorated with colorful sprinkles, perfect for festive occasions or as a sweet treat after a hearty meal. In Malaysia, desserts often reflect the nation’s multicultural palate, and Chocolate Cake Pop is no exception. Whether enjoyed during Hari Raya gatherings, family celebrations, or as a special school treat, these cake pops are a healthier, portion-controlled way to indulge in chocolate. Unlike heavier Western cakes, the use of less sugar, locally-produced santan (coconut milk), and a touch of pandan makes this version light yet satisfying. It’s a great choice for anyone seeking a vegetarian-friendly dessert that’s easy to share and fits well into a balanced Malaysian diet.
Bahan-bahan(untuk 2 cake pops per serving)
- 1/2 cup Wholemeal flour (tepung gandum penuh)
- 2 tablespoons Cocoa powder (serbuk koko)
- 1/2 teaspoon Baking powder (serbuk penaik)
- a pinch Salt (garam)
- 2 tablespoons Brown sugar (gula perang)
- 1/3 cup Santan (coconut milk) (for moistness)
- 1/4 teaspoon Pandan essence (for local aroma) - pilihan
- 2 tablespoons Vegetable oil (minyak sayuran)
- 1 Egg (telur)
- 40g Dark chocolate (70%) (for coating)
- as needed Colorful sprinkles or chopped nuts (optional Malaysian decorations) - pilihan
Arahan
- 1
Preheat your oven to 170°C. Lightly grease a small cake tin or baking tray.
5 minutes
Use parchment paper for easy removal.
- 2
In a medium bowl, mix wholemeal flour, cocoa powder, baking powder, and salt.
2 minutes
Sift dry ingredients for a smoother cake texture.
- 3
In a separate bowl, whisk egg, brown sugar, santan, vegetable oil, and pandan essence until combined.
3 minutes
Pandan essence gives a Malaysian aroma; skip for pure chocolate taste.
- 4
Gradually fold the wet ingredients into the dry mixture until just combined. Pour the batter into the prepared tin.
2 minutes
Do not overmix to keep the cake fluffy.
Kenapa hidangan ini sihat
By using wholemeal flour, less sugar, and healthy fats from santan, this recipe supports a balanced Malaysian diet without sacrificing taste. Dark chocolate lowers the sugar content and offers antioxidants. Portion-controlled servings help prevent overindulgence, making it suitable for those seeking healthy dessert options.
This healthier Chocolate Cake Pop uses wholemeal flour for added fiber and a lower glycemic index, while santan provides beneficial fats and a unique Malaysian flavor. The use of dark chocolate adds antioxidants and less sugar than regular milk chocolate. With portion control and minimal added sugar, these cake pops are suitable for those mindful of calories. The egg adds protein, and the use of brown sugar instead of refined white sugar offers trace minerals.
Petua
- 💡Tip 1: For an authentic Malaysian touch, use freshly extracted santan.
- 💡Tip 2: Insert sticks before chilling to prevent cracking.
- 💡Tip 3: Add a hint of finely chopped lemongrass for a unique local twist.
Penyimpanan & hidangan
Store cake pops in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 2 weeks; thaw in the fridge before serving.
Paling sesuai dihidang: Lunch or as an afternoon snack
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
