Aiskrim Malaysia Coklat
Makan Tengah Hari • Malaysia
How to Make Aiskrim Malaysia Chocolate (Traditional & Healthy Version)
Aiskrim Malaysia Chocolate is a beloved frozen treat, especially popular among children and adults during the hot afternoons in Malaysia. This homemade ice cream, often prepared in plastic tubes, is a nostalgic snack sold at local pasar malam (night markets) and school canteens, evoking memories of childhood with every bite. The chocolate flavor is rich, yet balanced with the creaminess of santan (coconut milk), making it a delightful dessert for lunch or as a midday refreshment. Originating from the multicultural heart of Malaysia, Aiskrim Malaysia embodies the country’s flair for simple, yet flavorful desserts. It’s a great choice for those seeking a sweet treat that’s lighter than traditional ice cream, while still bursting with authentic Malaysian chocolate taste. Using local ingredients like santan and pandan, this recipe stays true to its roots, offering a healthier alternative by reducing refined sugar and incorporating natural flavors. Perfect for calorie-conscious eaters, this vegetarian-friendly snack is easy to prepare and brings a touch of Malaysian culture to your lunch menu.
Bahan-bahan(untuk 1 tube (about 100ml) per serving)
- 1/2 cup Santan (coconut milk, fresh or boxed)
- 1 cup Low-fat milk (susu rendah lemak)
- 2 tablespoons Unsweetened cocoa powder (serbuk koko)
- 1 leaf Pandan leaf (daun pandan, tied into a knot) - pilihan
- 3 tablespoons Brown sugar (gula perang)
- 1 teaspoon Cornstarch (tepung jagung, for thickening)
- 1/4 teaspoon Salt (secubit garam)
- 1/2 teaspoon Vanilla essence (optional, for aroma) - pilihan
- 2-3 tubes Plastic ice cream tubes (for portioning)
- 1/2 cup Water (air)
Arahan
- 1
In a saucepan, combine low-fat milk, santan, and water. Add the pandan leaf for fragrance.
5 minutes
Use fresh santan for the creamiest texture.
- 2
Heat gently on medium, stirring continuously. Add cocoa powder, brown sugar, and salt. Mix well until cocoa dissolves.
5 minutes
Sift cocoa powder to prevent lumps.
- 3
Dissolve cornstarch in a small amount of water. Pour into the saucepan, stirring to thicken the mixture slightly.
3 minutes
Cornstarch helps achieve a smoother consistency.
- 4
Remove the pandan leaf. Add vanilla essence if using. Allow mixture to cool to room temperature.
5 minutes
Cooling prevents tube condensation.
Kenapa hidangan ini sihat
By swapping full-cream milk for low-fat milk and limiting sugar, this Aiskrim Malaysia Chocolate recipe offers fewer calories and less fat. Santan delivers healthy plant-based fats, while cocoa powder creates rich flavor without extra sugar or cream. It’s an ideal choice for lunch or midday snacks, satisfying sweet cravings without compromising on health. The inclusion of pandan leaf and vanilla essence adds natural aroma, further reducing the need for artificial flavors.
This Aiskrim Malaysia Chocolate recipe uses low-fat milk and santan, reducing saturated fat while providing healthy fats from coconut milk. Unsweetened cocoa powder offers antioxidants and minerals like iron and magnesium. Brown sugar adds a touch of natural sweetness, limiting refined sugars. Cornstarch thickens without excess calories, and pandan leaf infuses natural aroma without additives. Each serving is lighter than traditional ice cream, with moderate carbs and minimal fat. The recipe is vegetarian, suitable for calorie-conscious diets, and can be adapted for vegan needs.
Petua
- 💡Tip 1: Use fresh santan for the richest flavor.
- 💡Tip 2: Sift cocoa powder to avoid lumps and ensure smooth texture.
- 💡Tip 3: Tie tubes tightly to prevent leaks during freezing.
Penyimpanan & hidangan
Store the ice cream tubes flat in the freezer for up to 2 weeks. Ensure tubes are tightly sealed to prevent freezer burn. Thaw for 2-3 minutes before serving.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 130.0 kcal |
