Cream Biscuit
Makan Tengah Hari • Malaysia
How to Make Cream Biscuit (Traditional & Healthy Version)
Cream Biscuit, known among the Malaysian Indian community as a midday treat, is a beloved snack that beautifully merges the multicultural flavors of Malaysia. Traditionally served during lunch or as a light bite, Cream Biscuit carries rich, creamy filling sandwiched between crisp biscuits, offering a pleasant contrast in texture and taste. The Malaysian version often incorporates local ingredients such as pandan essence for fragrance and santan (coconut milk) for a subtle, tropical richness. This recipe adapts classic Indian roots to Malaysia’s vibrant food culture, making it vegetarian and health-conscious. Cream Biscuits are commonly found in bakeries across Malaysia, enjoyed by all ages, especially during festive occasions and gatherings. They are perfect for those seeking a lighter, healthier alternative to conventional sweet treats, thanks to reduced sugar and the use of wholesome, locally-sourced ingredients. With the integration of pandan and coconut, the taste is uniquely Malaysian, making it a delightful addition to your lunch or tea-time spread.
Bahan-bahan(untuk 2 medium biscuits per serving)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 1/2 teaspoon Baking powder (serbuk penaik)
- 1/3 cup Low-fat milk (susu rendah lemak)
- 2 tablespoons Santan (coconut milk) (for cream filling)
- 1/2 teaspoon Pandan essence (optional for aroma) - pilihan
- 2 tablespoons Stevia or brown sugar (gula perang)
- 2 tablespoons Unsalted butter (mentega tanpa garam)
- 1/4 teaspoon Salt (garam)
- 1 tablespoon Cornstarch (for cream filling)
- 1/2 teaspoon Vanilla extract (optional for cream) - pilihan
Arahan
- 1
Preheat oven to 180°C. Prepare a baking tray with parchment paper.
5 minutes
Ensure even heat distribution for crisp biscuits.
- 2
Combine whole wheat flour, baking powder, stevia or brown sugar, and salt in a bowl. Mix well.
5 minutes
Sift flour for lighter biscuits.
- 3
Add unsalted butter and rub into flour mixture until it resembles breadcrumbs.
5 minutes
Keep butter cold for best texture.
- 4
Pour in low-fat milk and pandan essence. Knead gently to form a soft dough. Do not overmix.
5 minutes
Overkneading makes biscuits tough.
Kenapa hidangan ini sihat
By incorporating whole wheat flour and minimizing added sugars, this Cream Biscuit supports sustained energy and digestive health. Coconut milk offers plant-based fats and micronutrients, while reduced butter content lowers cholesterol. This makes the dish suitable for calorie-conscious individuals and those seeking lighter, healthier lunch options within Malaysian cuisine.
This Cream Biscuit recipe uses whole wheat flour and low-fat milk, lowering refined carbs and saturated fat. Coconut milk (santan) provides healthy fats and minerals like manganese and copper, while pandan essence adds antioxidants. Using stevia or brown sugar as a sweetener further reduces calorie intake. The recipe is vegetarian, rich in fiber and moderate in protein, with reduced sugar for balanced energy release.
Petua
- 💡Tip 1: Chill dough before rolling for easier handling.
- 💡Tip 2: Use a thin layer of cream to reduce calories and enhance texture.
- 💡Tip 3: Add pandan leaves to filling for natural aroma.
Penyimpanan & hidangan
Store Cream Biscuits in an airtight container for up to 3 days. Keep in a cool, dry place; avoid refrigeration as it may soften the biscuits. Prepare cream filling fresh for best taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 50.0 kcal |
