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.
Ingredients
- 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)
Step-by-step instructions
Step 1 · Activate yeast by mixing it with warm low-fat milk and brown sugar
Activate yeast by mixing it with warm low-fat milk and brown sugar. Let it sit for 5 minutes until frothy.
Step 2 · Combine whole wheat flour
Combine whole wheat flour, salt, and pandan extract in a bowl. Add yeast mixture and coconut oil. Mix to form a dough.
Step 3 · Cover dough and let it rise in a warm place for 30 minutes or until...
Cover dough and let it rise in a warm place for 30 minutes or until doubled in size.
Step 4 · Prepare chocolate cream by melting dark chocolate and unsweetened c...
Prepare chocolate cream by melting dark chocolate and unsweetened cocoa powder with a splash of low-fat milk. Stir until smooth.
Step 5 · Divide dough into two portions
Divide dough into two portions. Roll each into a stick shape, flatten slightly, and pipe chocolate cream inside. Seal edges well.
Step 6 · Place sticks on parchment-lined tray
Place sticks on parchment-lined tray. Brush with coconut oil or beaten egg for shine. Bake at 180°C for 20 minutes until golden.
Step 7 · Let cool for 5 minutes before serving
Let cool for 5 minutes before serving. Enjoy warm or at room temperature.
Why this recipe is healthy
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.
A note on tradition
Chocolate Cream Stick is a popular bakery item in urban Malaysia, especially in regions like Klang Valley and Penang. It’s enjoyed by all ethnic groups, reflecting Malaysia’s multicultural food scene. Typically eaten during lunch, school breaks, or as a snack for children, it has become a staple in local bakeries and pasar malam. The use of pandan and coconut oil gives it a local twist, making it a favorite among Malaysians seeking familiar flavors in modern snacks.