Chocolate Cream Stick
Makan Tengah Hari • Malaysia
How to Make Chocolate Cream Stick (Traditional & Healthy Version)
Chocolate Cream Stick is a beloved snack and lunch treat in Malaysia, often found in local bakeries and pasar malam (night markets). This vegetarian delight features a soft, fluffy bread stick filled with rich chocolate cream, offering a satisfying blend of textures and flavors. Rooted in Malaysia’s multicultural culinary heritage, the Chocolate Cream Stick reflects the nation’s fondness for sweet pastries, blending influences from Chinese, Malay, and Indian baking traditions. In Malaysia, the use of local ingredients like pandan and santan (coconut milk) adds a distinctive touch and aroma, making it a unique twist on a classic dessert. The taste is indulgent yet balanced, making it an excellent choice for those seeking a midday energy boost without excessive calories. As Malaysians seek healthier options, this updated recipe incorporates whole wheat flour and reduced sugar, ensuring you enjoy the authentic flavor while keeping your lunch light and nutritious. Perfect for lunchboxes or as an on-the-go treat, Chocolate Cream Stick holds a special place in Malaysian hearts.
Bahan-bahan(untuk 1 medium-sized bread stick per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup Low-fat milk (susu rendah lemak)
- 2 tablespoons Unsweetened cocoa powder (serbuk koko)
- 30g Dark chocolate (coklat gelap)
- 1 teaspoon Pandan extract (ekstrak pandan)
- 2 tablespoons Coconut oil (minyak kelapa)
- 2 tablespoons Brown sugar (gula perang)
- 1 teaspoon Yeast (yis)
- 1/4 teaspoon Salt (garam)
- 1 Egg (optional for richer dough) (telur) - pilihan
Arahan
- 1
Activate yeast by mixing it with warm low-fat milk and brown sugar. Let it sit for 5 minutes until frothy.
5 minutes
Ensure milk is just warm, not hot, for proper yeast activation.
- 2
Combine whole wheat flour, salt, and pandan extract in a bowl. Add yeast mixture and coconut oil. Mix to form a dough.
5 minutes
Knead until smooth and elastic for a softer bread texture.
- 3
Cover dough and let it rise in a warm place for 30 minutes or until doubled in size.
10 minutes
Use a damp cloth to prevent drying.
- 4
Prepare chocolate cream by melting dark chocolate and unsweetened cocoa powder with a splash of low-fat milk. Stir until smooth.
5 minutes
Do not overheat chocolate to avoid separation.
Kenapa hidangan ini sihat
By using whole wheat flour and low-fat milk, this Chocolate Cream Stick is lighter and more nutritious than traditional versions. The recipe limits refined sugar and uses dark chocolate, which is lower in sugar and rich in antioxidants. Coconut oil replaces butter, reducing saturated fat. The combination ensures you enjoy a delicious treat that aligns with healthy eating goals, making it perfect for calorie-conscious Malaysians.
This Chocolate Cream Stick recipe is made with whole wheat flour, offering higher fiber and complex carbohydrates for sustained energy. Dark chocolate and unsweetened cocoa powder provide antioxidants and magnesium, while coconut oil adds healthy fats. Low-fat milk delivers protein and calcium, supporting bone health. Brown sugar and reduced sugar content keep the glycemic impact moderate. The inclusion of pandan extract introduces beneficial phytonutrients and a unique aroma. Overall, this snack is balanced in macros, with moderate carbs, minimal saturated fat, and a reasonable calorie count.
Petua
- 💡Tip 1: Use fresh pandan extract for the best aroma.
- 💡Tip 2: Knead dough thoroughly for a lighter, airy texture.
- 💡Tip 3: Melt chocolate slowly to avoid burning and graininess.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat briefly before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 100.0 kcal |
