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Chocolate Ice Cream Cup Malaysia
Pencuci Mulut • Malaysia
How to Make Chocolate Ice Cream Cup Malaysia (Traditional & Healthy Version)
Chocolate Ice Cream Cup Malaysia, or 'Ais Krim Coklat dalam Cawan', is a beloved dessert found at street stalls and festive bazaars across Malaysia. Bursting with rich cocoa flavor, this treat is a nostalgic favorite among Malaysians of all ages. While classic ice cream uses heavy cream, our health-conscious version incorporates santan (coconut milk) to deliver a creamy texture with a tropical twist, reflecting Malaysia’s multicultural palate. The addition of local ingredients such as gula Melaka (palm sugar) and a hint of pandan enhances the flavor profile, making it uniquely Malaysian. This dessert celebrates Malaysia’s vibrant food culture, bringing together influences from Malay, Chinese, and Indian traditions. It's often enjoyed during family gatherings, Hari Raya Aidilfitri, or simply as a sweet respite from the tropical heat. Easy to prepare and portioned perfectly in cups, Chocolate Ice Cream Cup Malaysia is ideal for calorie-conscious dessert lovers seeking an authentic, satisfying, and guilt-free indulgence.
Bahan-bahan(untuk 1 small cup (about 100ml) per serving)
- 1 cup Santan (coconut milk) (fresh, unsweetened)
- 1/2 cup Low-fat milk (or plant-based milk)
- 2 tablespoons Gula Melaka (palm sugar) (finely chopped)
- 2 tablespoons Unsweetened cocoa powder
- 30 grams Dark chocolate (min. 70%) (chopped)
- 2 teaspoons Cornstarch (for thickening)
- 1 Pandan leaf (tied into a knot) - pilihan
- 1/2 teaspoon Vanilla extract
- 1/8 teaspoon Pinch of salt
- 1 tablespoon Chopped roasted peanuts (for garnish) - pilihan
Arahan
- 1
In a saucepan, combine santan, low-fat milk, and pandan leaf. Heat over medium-low, stirring continuously to prevent curdling.
3 minutes
Do not boil; gentle heating preserves santan’s smoothness.
- 2
Add gula Melaka, cocoa powder, and dark chocolate. Whisk until chocolate melts and the mixture is smooth.
5 minutes
Strain mixture if needed to remove cocoa lumps for a silky texture.
- 3
Dissolve cornstarch in 2 tablespoons of water. Slowly pour into the saucepan while whisking to thicken the mixture.
4 minutes
Keep stirring to avoid lumps; the mixture should coat the back of a spoon.
- 4
Remove pandan leaf. Stir in vanilla extract and salt. Let the mixture cool to room temperature.
5 minutes
Cooling ensures no steam forms ice crystals later.
Kenapa hidangan ini sihat
By replacing heavy cream with santan and low-fat milk, this recipe lowers overall calories and saturated fat. Gula Melaka offers a lower glycemic option than white sugar, supporting better blood sugar control. The use of dark chocolate increases fiber and antioxidants. Portioning into cups also helps with mindful eating, making it a healthier dessert option for weight management and general wellness.
This Chocolate Ice Cream Cup Malaysia is made with santan (coconut milk) and low-fat milk, providing a balance of healthy fats and moderate protein. Using gula Melaka adds natural sweetness and minerals like potassium and magnesium, while dark chocolate and cocoa contribute antioxidants. Pandan leaf imparts fragrance without calories. Each serving is lower in saturated fat and refined sugar compared to traditional recipes, making it suitable for those mindful of their macros.
Petua
- 💡Tip 1: Use the freshest santan for a richer, creamier mouthfeel.
- 💡Tip 2: Stir the mixture every hour during freezing for smoother ice cream.
- 💡Tip 3: Add a touch of instant coffee powder to intensify chocolate flavor.
Penyimpanan & hidangan
Store covered in the freezer for up to one week. Allow to thaw for a few minutes before serving for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
