How to Make Choki Choki Chocolate Paste (Traditional & Healthy Version)
Choki Choki Chocolate Paste is a beloved sweet treat in Malaysia, known for its creamy texture and rich chocolate flavor. Often enjoyed by children and adults alike, this decadent paste brings back nostalgic memories of school lunches and special occasions. The Malaysian version of Choki Choki emphasizes local ingredients and a balanced sweetness, making it a unique fusion of multicultural influences. In Malaysia, chocolate paste is not just a snack; it's a part of our culinary heritage that highlights local flavors like pandan and uses santan (coconut milk) for extra richness. By making Choki Choki Chocolate Paste at home, you can control the ingredients, reduce sugar, and avoid artificial additives. This healthier, vegetarian-friendly version is perfect for spreading on wholegrain roti, dipping fruits, or simply enjoying by the spoonful. Its simple preparation and delicious taste make it a fantastic choice for lunch, especially for those who appreciate Malaysia’s diverse food culture.
Ingredients
- 3 tablespoons Cocoa powder (unsweetened for a healthier choice)
- 1/2 cup Santan (fresh coconut milk)
- 1 leaf Pandan leaf (knotted, optional for aroma)
- 2 tablespoons Honey (or use gula Melaka for local flavor)
- 30g Dark chocolate (at least 70% cocoa, chopped)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water)
- a pinch Sea salt (to balance sweetness)
- 1/2 teaspoon Vanilla extract (natural preferred)
- 1 teaspoon Olive oil (or use canola oil for a lighter texture)
Step-by-step instructions
Step 1 · In a small saucepan
In a small saucepan, combine santan (coconut milk) and pandan leaf. Heat gently over low flame until warmed and aromatic (do not boil). Remove pandan leaf after 3 minutes.
Step 2 · Add cocoa powder and dark chocolate to the warmed santan
Add cocoa powder and dark chocolate to the warmed santan. Stir continuously until the chocolate melts and the mixture is smooth.
Step 3 · Pour in honey (or gula Melaka)
Pour in honey (or gula Melaka), stirring well to dissolve. Add a pinch of sea salt and vanilla extract for flavor depth.
Step 4 · Mix cornstarch with water to form a slurry
Mix cornstarch with water to form a slurry. Slowly add to the chocolate mixture, stirring constantly until the paste thickens.
Step 5 · Once thickened
Once thickened, drizzle in olive oil and mix well for a glossy, smooth finish. Remove from heat and let it cool slightly.
Step 6 · Transfer the chocolate paste to a clean jar
Transfer the chocolate paste to a clean jar. Allow to cool completely before sealing. Refrigerate for up to one week.
Why this recipe is healthy
Unlike commercial chocolate pastes, this homemade version avoids artificial additives and excessive sugar. Using dark chocolate and unsweetened cocoa enhances the taste while limiting unhealthy fats. Santan provides plant-based fats, and olive oil adds heart-healthy monounsaturated fats. Portion control ensures you enjoy a sweet treat without overindulging. It’s suitable for a vegetarian diet and can be easily adapted for various health needs.
A note on tradition
In Malaysia, Choki Choki Chocolate Paste is a nostalgic treat, often found in school lunchboxes and local kedai runcit (grocery shops). While the original version is a commercial product, homemade adaptations like this are popular for their ability to incorporate local flavors such as pandan and santan. It’s commonly enjoyed by all ages, reflecting Malaysia’s love for simple, sweet indulgences that fit into multicultural festivities and daily life.