Kek Buah
Pencuci Mulut • Malaysia
How to Make Malaysian Fruit Cake (Traditional & Healthy Version)
Malaysian Fruit Cake is a beloved dessert enjoyed across the country, especially during festive seasons and family gatherings. This cake is rich, dense, and packed with a medley of dried fruits such as kismis (raisins), prun (prunes), and ceri (cherries), often enhanced with local flavors like pandan and santan (coconut milk). The multicultural influences of Malaysia are evident in Fruit Cake, which is commonly served during Hari Raya, Christmas, and Deepavali, symbolizing unity and celebration. Traditionally, Malaysian Fruit Cake is baked with a blend of spices and local ingredients, creating a unique tropical twist that sets it apart from other fruit cakes. The aroma of pandan leaves and the subtle sweetness from santan make it a delightful treat for all ages. By using whole wheat flour and reducing sugar, this healthy adaptation preserves the authentic taste while supporting your wellness goals. Fruit Cake is a great choice because it offers a flavorful, satisfying dessert without compromising on nutrition, embracing the rich tapestry of Malaysian cuisine.
Bahan-bahan(untuk 1 thick slice (approx. 100g) per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup Mixed dried fruits (kismis, prun, ceri)
- 1/2 teaspoon Pandan essence (local pandan flavor)
- 1/4 cup Santan (coconut milk) (fresh or canned)
- 1/4 cup Brown sugar (gula perang)
- 2 Eggs (local ayam kampung if available)
- 1 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Lemongrass powder (serai (optional)) - pilihan
- 1/8 teaspoon Salt (garam)
- 2 tablespoons Vegetable oil (minyak sayur)
Arahan
- 1
Preheat oven to 170°C and grease a small loaf pan with a bit of minyak sayur. Prepare all ingredients and chop dried fruits into small pieces for even distribution.
5 minutes
Use baking parchment to prevent sticking.
- 2
In a mixing bowl, whisk eggs and gula perang until light and slightly frothy. Add santan and pandan essence, mixing well.
3 minutes
Ensure eggs are at room temperature for better volume.
- 3
Sift tepung gandum, baking powder, salt, and lemongrass powder (if using). Gradually fold dry ingredients into wet mixture.
3 minutes
Fold gently to avoid overmixing and keep cake tender.
- 4
Add chopped dried fruits and vegetable oil. Stir until all fruits are evenly coated and batter is smooth.
2 minutes
Coat fruits with a little flour to prevent sinking.
Kenapa hidangan ini sihat
By substituting refined flour with whole wheat and reducing sugar, this Fruit Cake is a healthier dessert option. It incorporates nutrient-dense ingredients such as santan and dried fruits, providing essential vitamins and minerals. The recipe avoids excessive fats and processed sugars, making it suitable for calorie-conscious individuals. Enjoying this Malaysian Fruit Cake lets you indulge in authentic flavors without compromising your health.
This Malaysian Fruit Cake provides a balanced mix of carbohydrates, protein, and healthy fats. The use of whole wheat flour boosts fiber content, aiding digestion and promoting satiety. Dried fruits supply antioxidants, vitamins (such as vitamin C and A), and minerals like iron and potassium. Santan offers medium-chain triglycerides, which are beneficial for energy metabolism. Brown sugar is a better alternative to refined sugar, and adding lemongrass introduces anti-inflammatory properties. Overall, this dessert is nourishing and supports a healthy lifestyle.
Petua
- 💡Tip 1: Use fresh santan for richer flavor and creaminess.
- 💡Tip 2: Soak dried fruits in pandan water for extra aroma.
- 💡Tip 3: Slice only when fully cooled to prevent crumbling.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Warm slices before serving for best taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 280.0 kcal |
