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.
Ingredients
- 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)
- 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)
- 2-3 tubes Plastic ice cream tubes (for portioning)
- 1/2 cup Water (air)
Step-by-step instructions
Step 1 · In a saucepan
In a saucepan, combine low-fat milk, santan, and water. Add the pandan leaf for fragrance.
Step 2 · Heat gently on medium
Heat gently on medium, stirring continuously. Add cocoa powder, brown sugar, and salt. Mix well until cocoa dissolves.
Step 3 · Dissolve cornstarch in a small amount of water
Dissolve cornstarch in a small amount of water. Pour into the saucepan, stirring to thicken the mixture slightly.
Step 4 · Remove the pandan leaf
Remove the pandan leaf. Add vanilla essence if using. Allow mixture to cool to room temperature.
Step 5 · Using a funnel
Using a funnel, carefully pour the chocolate mixture into clean plastic ice cream tubes. Tie the ends securely.
Step 6 · Place the filled tubes in the freezer
Place the filled tubes in the freezer. Freeze for at least 4 hours or until fully solid.
Step 7 · To serve
To serve, cut the end of the tube and enjoy your Aiskrim Malaysia Chocolate straight from the tube!
Why this recipe is healthy
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.
A note on tradition
Aiskrim Malaysia Chocolate is a staple in Malaysian homes and schools, particularly during the hotter months. It’s commonly sold at local stalls, pasar malam, and festive gatherings, symbolizing the multicultural culinary landscape of Malaysia. Traditionally eaten as a snack or dessert after lunch, it’s cherished for its simplicity and portability. The use of santan and pandan highlights Malaysian ingredients, making it a regional favorite across Selangor, Johor, and Penang.