How to Make Aiskrim Malaysia Choki Choki (Traditional & Healthy Version)
Aiskrim Malaysia Choki Choki is a nostalgic frozen treat that brings back fond memories for many Malaysians. Originating from local neighbourhoods and school canteens, this dessert is a twist on the classic Aiskrim Malaysia but features the beloved chocolate-hazelnut Choki Choki flavour, a favourite among children and adults alike. The recipe combines rich cocoa, creamy santan (coconut milk), and a hint of gula Melaka (palm sugar) for an authentic Malaysian taste. This frozen dessert is perfect for Malaysia’s tropical climate, providing a refreshing and satisfying way to cool down during lunch or as a midday snack. Using local ingredients like santan, pandan leaves, and gula Melaka reflects Malaysia's multicultural culinary heritage, blending Malay, Chinese, and Indian influences. Making Aiskrim Malaysia Choki Choki at home is not only cost-effective but also allows you to control the ingredients, making it a healthier alternative to store-bought ice creams loaded with preservatives and artificial sweeteners.
Ingredients
- 1 cup Santan (coconut milk) (fresh or boxed)
- 1 cup Low-fat milk (can substitute with oat or soy milk for vegan)
- 2 tablespoons Gula Melaka (palm sugar) (finely chopped)
- 2 tablespoons Cocoa powder (unsweetened)
- 2 sticks (30g) Choki Choki chocolate paste (optional for extra flavour)
- 1 piece Pandan leaf (tied in a knot)
- 1 tablespoon Cornstarch (to thicken)
- 1/4 teaspoon Salt (enhances flavour)
- 1 tablespoon Stevia or monk fruit sweetener (optional, for lower calories)
- 4-5 pieces Ice cream plastic tubes (for freezing)
Step-by-step instructions
Step 1 · In a saucepan
In a saucepan, combine santan, low-fat milk, and pandan leaf. Heat gently over medium-low flame, stirring occasionally until fragrant.
Step 2 · Add gula Melaka and stir until completely dissolved
Add gula Melaka and stir until completely dissolved. Remove the pandan leaf.
Step 3 · Whisk in cocoa powder
Whisk in cocoa powder, cornstarch, and salt until smooth. Simmer the mixture on low heat, stirring constantly to avoid lumps.
Step 4 · If using
If using, squeeze Choki Choki chocolate paste into the mixture and stir until fully incorporated.
Step 5 · Bring the mixture to a gentle simmer until it thickens slightly
Bring the mixture to a gentle simmer until it thickens slightly. Remove from heat and let cool to room temperature.
Step 6 · Taste and adjust sweetness with stevia or monk fruit sweetener if d...
Taste and adjust sweetness with stevia or monk fruit sweetener if desired. Mix well.
Step 7 · Using a funnel
Using a funnel, pour the cooled mixture into ice cream plastic tubes, sealing the ends tightly.
Step 8 · Freeze the filled tubes for at least 6 hours or overnight until solid
Freeze the filled tubes for at least 6 hours or overnight until solid. Serve frozen for a refreshing treat.
Why this recipe is healthy
This homemade Aiskrim Malaysia Choki Choki recipe is healthier than commercial ice creams because it uses less sugar, natural sweeteners, and no artificial coloring or preservatives. The use of santan and plant-based options provides healthy fats and makes it suitable for lactose-intolerant individuals. By controlling the ingredients, you can adjust the sweetness and fat content, making this treat ideal for those watching their calories or seeking a more wholesome dessert.
A note on tradition
Aiskrim Malaysia is a beloved treat found throughout the country, especially in rural kampungs and during festive occasions or family gatherings. It is often sold by street vendors and enjoyed by children after school. The Choki Choki flavour reflects the Malaysian love for chocolate-inspired snacks, and this version is a creative, homemade adaptation. Making and sharing Aiskrim Malaysia is a cherished activity that highlights the community spirit and resourcefulness of Malaysian households.