Biskut
Makan Tengah Hari • Malaysia
How to Make Biskut Malaysia (Traditional & Healthy Version)
Biskut, the beloved Malaysian biscuit, is a staple snack that transcends generations and cultural boundaries. Rooted in Malaysia’s multicultural heritage, biskut recipes often blend local flavors such as pandan and santan (coconut milk), reflecting the vibrant diversity of the region. Traditionally enjoyed during festive seasons like Hari Raya, Chinese New Year, and Deepavali, biskut is found in homes across the country, symbolizing warmth and hospitality. This healthy version focuses on wholesome ingredients and local flavors for a guilt-free treat. The taste of Malaysian biskut ranges from buttery and crumbly to aromatic with hints of pandan, making it a versatile choice for lunch or a light snack. By incorporating health-conscious techniques and local ingredients, this recipe maintains the authentic taste while offering a nutritious option for vegetarians. Whether served with teh tarik or kopi, biskut brings a touch of nostalgia and comfort, making it a great choice for anyone seeking a true Malaysian experience.
Bahan-bahan(untuk 3-4 pieces per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1/4 cup Brown sugar (gula perang)
- 1/4 cup Santan (coconut milk) (fresh, unsweetened)
- 2 leaves Pandan leaves (finely chopped or juice)
- 3 tbsp Vegetable oil (minyak sayur)
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 2 tbsp Chopped almonds (optional, for crunch) - pilihan
- 1/2 tsp Vanilla extract - pilihan
Arahan
- 1
Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
5 minutes
Ensure even baking by using parchment paper.
- 2
In a mixing bowl, combine whole wheat flour, baking powder, and salt. Mix thoroughly.
3 minutes
Sift flour for a lighter texture.
- 3
Add brown sugar, santan, vegetable oil, and vanilla extract if using. Mix until a soft dough forms.
5 minutes
Do not overmix to prevent tough biskut.
- 4
Fold in chopped pandan leaves and almonds (if using) for local flavor and crunch.
2 minutes
Use pandan juice for a stronger aroma.
Kenapa hidangan ini sihat
By replacing refined flour and sugar with whole wheat and brown sugar, and using vegetable oil instead of butter, this Malaysian biskut recipe is lower in saturated fat and offers more fiber. The addition of santan and pandan infuses local nutrients and flavor, making it a nutritious snack that fits calorie-conscious diets. It’s perfect for those looking for healthy Malaysian recipes.
This biskut recipe uses whole wheat flour, providing more fiber and minerals compared to refined flour. Brown sugar reduces the glycemic impact, and santan offers healthy fats and a creamy flavor without dairy. Pandan is rich in antioxidants, while almonds add vitamin E and protein. The recipe is vegetarian and can be adapted for vegan diets, making it suitable for most dietary preferences.
Petua
- 💡Tip 1: Use fresh pandan leaves for the most authentic aroma.
- 💡Tip 2: Chill dough for 15 minutes if it feels sticky before shaping.
- 💡Tip 3: For extra crunch, toast almonds before adding.
Penyimpanan & hidangan
Store biskut in an airtight container for up to 7 days. Keep away from humidity to maintain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
