Red Velvet Cake Pop
Pencuci Mulut • Malaysia
How to Make Red Velvet Cake Pop (Traditional & Healthy Version)
Red Velvet Cake Pop is a delightful dessert that has become increasingly popular in Malaysian cafes and gatherings. Drawing inspiration from the vibrant multicultural cuisine of Malaysia, this healthy version incorporates local ingredients and flavors, such as pandan extract and santan (coconut milk), to create a unique twist on the classic treat. The Red Velvet Cake Pop is perfect for those seeking a sweet bite-sized indulgence without compromising on health, making it a favorite among health-conscious dessert lovers. Malaysian culture is all about sharing food, and these cake pops are ideal for festive occasions like Hari Raya, Deepavali, or family gatherings. Their beautiful red hue, combined with the rich yet light flavors, reflects the diversity and creativity found in Malaysia's culinary traditions. The incorporation of vegetarian-friendly ingredients ensures this dessert is accessible to a wider audience, while the use of natural coloring and wholesome components makes it suitable for those monitoring their calorie intake. With soft, moist cake coated in a delicate chocolate shell, each cake pop offers a balanced treat that’s both visually appealing and satisfying, embodying the spirit of Malaysian hospitality and innovation.
Bahan-bahan(untuk 2 cake pops per serving)
- 1/2 cup Whole wheat flour
- 1/4 cup Unsweetened santan (coconut milk) (santan)
- 1 tsp Pandan extract (local flavor) - pilihan
- 2 tbsp Natural red coloring from beetroot
- 2 tbsp Brown sugar
- 1/2 tsp Baking powder
- 1 Egg
- 2 tbsp Low-fat cream cheese
- 1/4 cup Dark chocolate (minimum 70% cocoa) (for coating)
- 1/2 tsp Lemongrass powder (serai) - pilihan
Arahan
- 1
Preheat your oven to 170°C. Prepare a baking tray lined with parchment paper.
5 minutes
Ensure the oven is fully heated for even baking.
- 2
In a mixing bowl, combine whole wheat flour, baking powder, brown sugar, and lemongrass powder. Whisk to blend dry ingredients.
3 minutes
Sift flour for a lighter cake texture.
- 3
Add egg, santan, pandan extract, and beetroot coloring to the dry mixture. Mix until smooth and vibrant red.
4 minutes
Mix gently to avoid overworking the batter.
- 4
Pour the batter onto the prepared tray and bake for 15 minutes or until a toothpick comes out clean.
15 minutes
Do not overbake to keep the cake moist.
Kenapa hidangan ini sihat
Our recipe minimizes processed sugars and fats, opting for whole wheat and natural sweeteners to keep calories in check. The addition of santan and beetroot ensures nutrient-rich flavor with fewer empty calories. Using dark chocolate instead of milk chocolate further boosts antioxidants, making this dessert a guilt-free indulgence for those tracking their health and weight.
This Red Velvet Cake Pop recipe uses whole wheat flour, unsweetened santan (coconut milk), and natural beetroot coloring to reduce refined ingredients and add fiber, vitamins, and antioxidants. Dark chocolate provides minerals like iron and magnesium, while low-fat cream cheese keeps the fat content moderate. The use of pandan and lemongrass adds vitamin A and C, and enhances digestion. Each serving delivers balanced macros with protein from the egg and cream cheese, complex carbs from whole wheat, and healthy fats from coconut milk.
Petua
- 💡Tip 1: Use natural beetroot juice for vibrant color without artificial dyes.
- 💡Tip 2: Chill cake pops before coating to prevent cracking.
- 💡Tip 3: Add a dash of pandan extract for authentic Malaysian aroma.
Penyimpanan & hidangan
Store cake pops in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 weeks and thaw before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 155.0 kcal |
