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Biskut Coklat
Makan Tengah Hari • Malaysia
How to Make Biskut Coklat (Traditional & Healthy Version)
Biskut Coklat, or Malaysian chocolate cookies, are a beloved treat found in homes across Malaysia, especially during festive seasons like Hari Raya. Rooted in Malaysia’s vibrant multicultural cuisine, these cookies blend local flavors and ingredients, resulting in a snack that’s both comforting and irresistible. While chocolate is the star, the use of local staples such as santan (coconut milk) or even a hint of pandan gives this treat a uniquely Malaysian twist. Traditionally served to guests during celebrations, Biskut Coklat now enjoys popularity year-round, offering a delightful balance of sweetness and cocoa richness. These cookies are more than just a sweet indulgence—they reflect Malaysia’s openness to global flavors while staying true to local ingredients and methods. The taste is a fusion of crunchy texture and chocolatey goodness, perfect for sharing with family and friends over kopi or teh tarik. By using whole wheat flour and reducing sugar, this healthy version of Biskut Coklat is suitable for those mindful of their calorie intake, while still capturing the authentic taste Malaysians love.
Bahan-bahan(untuk 4-5 medium cookies per serving)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 2 tablespoons Cocoa powder (serbuk koko)
- 3 tablespoons Brown sugar (gula perang)
- 1/4 cup Dark chocolate chips (cip coklat gelap)
- 1/2 teaspoon Baking powder (serbuk penaik)
- 2 tablespoons Santan (coconut milk) (use light santan for lower fat)
- 2 tablespoons Vegetable oil (minyak sayuran)
- 1 Egg (telur)
- 1/2 teaspoon Pandan extract (optional, for aroma) - pilihan
- a pinch Salt (garam)
Arahan
- 1
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
5 minutes
Ensure oven is fully heated for even baking.
- 2
In a mixing bowl, combine whole wheat flour, cocoa powder, baking powder, and salt. Mix well.
3 minutes
Use a whisk to break up any lumps for a smoother dough.
- 3
In a separate bowl, whisk together egg, brown sugar, santan, vegetable oil, and pandan extract if using.
4 minutes
Beat until sugar is mostly dissolved for even sweetness.
- 4
Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
3 minutes
Overmixing can make cookies tough—stop when just combined.
Kenapa hidangan ini sihat
By using whole wheat flour, reducing sugar, and substituting butter with vegetable oil and light santan, this Biskut Coklat recipe is lower in saturated fat and refined carbs. The inclusion of dark chocolate chips means you still enjoy chocolate flavor without excess sugar. This approach supports healthy snacking, making it a great option for those watching their weight or blood sugar levels while still enjoying a traditional Malaysian treat.
This healthy Biskut Coklat recipe uses whole wheat flour for added fiber, which aids digestion and helps regulate blood sugar. Brown sugar is used in moderation, and dark chocolate chips provide antioxidants. Incorporating santan offers healthy fats and a touch of local flavor. The use of light vegetable oil instead of butter reduces saturated fat, making these cookies a more heart-friendly treat. Each serving delivers a moderate amount of carbohydrates for energy, a little protein from the egg, and is lower in calories compared to conventional recipes.
Petua
- 💡Tip 1: Chill the dough for 20 minutes before baking for thicker, chewier cookies.
- 💡Tip 2: Add a pinch of sea salt on top before baking to enhance the chocolate flavor.
- 💡Tip 3: For a local twist, add 1 tablespoon of finely chopped roasted peanuts.
Penyimpanan & hidangan
Store Biskut Coklat in an airtight container at room temperature for up to 1 week. For longer freshness, keep in the fridge for up to 2 weeks. Always ensure cookies are completely cool before storing to prevent moisture buildup.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
