Kek Madeleine
Pencuci Mulut • Malaysia
How to Make Madeleine Cake (Traditional & Healthy Version)
Madeleine Cake, known locally as 'Kek Madeleine', is a beloved treat that has found a special place in Malaysia’s diverse dessert scene. Though its origins are French, Malaysian bakers have embraced this petite cake, infusing it with local ingredients like pandan and santan (coconut milk) for a uniquely Malaysian twist. Its signature shell shape and light, fluffy texture make it an instant favorite among both young and old. In Malaysia, Madeleine Cake is often served during afternoon tea or as a sweet snack to accompany kopi O or teh tarik. The delicate flavor is elevated by the use of natural pandan essence, adding a fragrant, tropical aroma that reflects Malaysia’s multicultural palate. As a vegetarian-friendly dessert, it’s a popular choice for festive gatherings and family celebrations, delivering both comfort and nostalgia with every bite. This health-conscious version uses less sugar and incorporates wholesome ingredients, making it suitable for those who are mindful of their calorie intake while enjoying the best of Malaysian desserts.
Bahan-bahan(untuk 4 small madeleines per serving)
- 3/4 cup All-purpose flour (tepung gandum)
- 2 Eggs (large, at room temperature)
- 1/4 cup Fine sugar (gula halus)
- 2 tablespoons Santan (coconut milk) (fresh or boxed)
- 1/4 cup Unsalted butter (melted, can use minyak jagung for lighter version)
- 1 teaspoon Pandan essence (or fresh pandan juice)
- 1/2 teaspoon Baking powder (serbuk penaik)
- 1/8 teaspoon Salt
- 1/2 teaspoon Lemon zest (finely grated, optional) - pilihan
- for dusting Icing sugar (optional) - pilihan
Arahan
- 1
Preheat your oven to 180°C. Grease the madeleine mould with a little butter or minyak jagung and lightly dust with flour.
5 minutes
Ensure the mould is well-greased for easy release and a perfect shell shape.
- 2
In a large bowl, whisk the eggs and fine sugar together until pale and thick, about 3-4 minutes.
4 minutes
Use a hand mixer for extra fluffiness.
- 3
Fold in the santan and pandan essence, mixing gently to combine. Add the lemon zest if using.
2 minutes
Do not overmix to keep the batter light.
- 4
Sift in the all-purpose flour, baking powder, and salt. Fold gently until just combined.
2 minutes
Sifting prevents lumps and ensures even mixing.
Kenapa hidangan ini sihat
By reducing sugar and butter, this Madeleine Cake fits well into a balanced diet. The use of santan and pandan not only enhances flavor but also adds beneficial nutrients and antioxidants. Portion control is easy, and the recipe is adaptable for those needing lower calories or lower glycemic index options. Perfect for those who want to enjoy traditional Malaysian desserts without excess calories.
This healthy Madeleine Cake recipe is lower in sugar and uses santan (coconut milk) for natural richness instead of heavy cream. Eggs provide high-quality protein, while pandan offers antioxidants. Using less butter and the option for minyak jagung (corn oil) reduces saturated fat. The inclusion of lemon zest adds vitamin C, and homemade versions avoid preservatives found in store-bought cakes.
Petua
- 💡Tip 1: Chill the batter for 30 minutes for an extra pronounced hump and fluffiness.
- 💡Tip 2: Use fresh pandan juice for the most aromatic flavor.
- 💡Tip 3: Avoid overbaking to keep the madeleines moist and tender.
Penyimpanan & hidangan
Store cooled madeleines in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days and reheat briefly before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
