Chocolate Ice Cream Cone Malaysia

Bahan-bahan(untuk 1 cone with 2 scoops of chocolate ice cream per serving)

• 1 cup Santan (coconut milk) (fresh or canned)
• 3 tbsp Dark cocoa powder (unsweetened, high quality)
• 1/4 cup Brown sugar (gula merah)
• 1 tbsp Cornstarch (for thickening)
• 1 leaf Pandan leaf (tied into a knot) - pilihan
• 1 tsp Vanilla extract (optional for depth) - pilihan
• 2 tbsp Milk powder (for creaminess)
• 1 Egg white (for cone batter)
• 1/3 cup All-purpose flour (for cone)
• 2 tbsp Vegetable oil (for cone and greasing)
• 2 tbsp Water (for cone batter)

Arahan

1. 1

   Prepare the chocolate ice cream base by combining santan, cocoa powder, brown sugar, cornstarch, milk powder, and pandan leaf in a medium saucepan. Stir continuously over medium heat until the mixture thickens.

   8 minutes

   Use a whisk to ensure a smooth, lump-free mixture.

2. 2

   Remove the pandan leaf and allow the mixture to cool. Add vanilla extract if desired. Transfer to a shallow container and freeze for 3-4 hours, stirring every hour for a creamy texture.

   2 minutes

   Stirring prevents ice crystals and yields smoother ice cream.

3. 3

   For the cone, whisk egg white, flour, brown sugar, water, and vegetable oil into a smooth batter. Heat a non-stick pan and pour a thin layer to form a round shape.

   5 minutes

   Spread the batter thinly for a crispier cone.

4. 4

   Cook until the edges are golden. Quickly shape the warm pancake into a cone using a mould or by hand. Hold until it sets.

   3 minutes

   Work quickly while the cone is warm to avoid cracks.