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Aiskrim Coklat Malaysia
Makan Tengah Hari • Malaysia
How to Make Aiskrim Coklat Malaysia (Traditional & Healthy Version)
Aiskrim Coklat Malaysia is a beloved Malaysian frozen treat, cherished by children and adults alike, especially during hot afternoons. Originating from the nostalgic days of homemade 'aiskrim Malaysia' sold by street vendors and at school canteens, this chocolate ice cream is prepared in plastic tubes or bags for a fun, easy-to-enjoy dessert. Its rich, creamy texture and distinct chocolate flavour evoke memories of simple joys and community spirit within Malaysia's multicultural tapestry. The recipe uses locally sourced ingredients like santan (coconut milk) for a silky mouthfeel, making it both dairy-optional and suitable for a vegetarian diet. With the rising trend of health-conscious snacking in Malaysia, this version of Aiskrim Coklat Malaysia offers a balance of indulgence and nutrition, perfect for lunch or as a midday energy boost. By reducing added sugar and using quality cocoa powder, you can create a healthier, guilt-free dessert that doesn't compromise on flavor or tradition.
Bahan-bahan(untuk 1 aiskrim coklat tube (about 120ml each))
- 1 cup Santan (coconut milk) (fresh or carton, unsweetened)
- 1/2 cup Low-fat fresh milk (can use plant-based for vegan version)
- 2 tablespoons Unsweetened cocoa powder (use high-quality Malaysian cocoa)
- 1 tablespoon Cornstarch (tepung jagung) (for thickening)
- 2 tablespoons Brown sugar (or gula Melaka for local flavor)
- 1/2 teaspoon Natural vanilla extract (optional for aroma) - pilihan
- 1/8 teaspoon Salt (to balance sweetness)
- 1 leaf Pandan leaf (daun pandan) (knotted, optional for aroma) - pilihan
- 1/2 cup Water (filtered)
Arahan
- 1
In a saucepan, combine santan, low-fat fresh milk, and water. Stir well over medium heat until just warmed.
3 minutes
Do not let it boil to prevent curdling.
- 2
Mix unsweetened cocoa powder and cornstarch with a few tablespoons of the warm milk mixture to form a smooth paste.
2 minutes
Sift cocoa to avoid lumps.
- 3
Add the cocoa-cornstarch paste back into the saucepan. Stir continuously to combine.
2 minutes
Keep stirring to prevent lumps.
- 4
Add brown sugar (or gula Melaka), salt, and pandan leaf (if using). Continue stirring on medium-low heat until mixture thickens.
8 minutes
Remove pandan leaf once aroma is released.
Kenapa hidangan ini sihat
This recipe is a healthy choice thanks to its use of santan and plant-based milk, reducing saturated fat and cholesterol. The use of brown sugar or gula Melaka in moderation keeps the glycemic load lower than commercial ice creams. Homemade preparation allows you to control the sweetness and portion size, making it suitable for those watching their calorie intake or following a vegetarian lifestyle.
This Aiskrim Coklat Malaysia is made with santan, offering healthy fats and a creamy texture without excessive dairy. Using low-fat milk and moderate sugar reduces overall calories and saturated fat. Cocoa powder provides antioxidants such as flavonoids, while the addition of pandan contributes a subtle aroma and potential trace minerals. Each serving is a source of carbohydrates for energy, with minimal cholesterol and no artificial additives.
Petua
- 💡Tip 1: For a smoother texture, strain the mixture before pouring into tubes.
- 💡Tip 2: Experiment with adding a pinch of cinnamon or nutmeg for a unique twist.
- 💡Tip 3: Use fresh santan for the richest flavor and texture.
Penyimpanan & hidangan
Store in the freezer for up to 2 weeks. Keep each tube sealed to prevent freezer burn and preserve freshness.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
