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.
Ingredients
- •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)
- •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)
Step-by-step instructions
Step 1 · Preheat oven to 180°C
Preheat oven to 180°C. Prepare a baking tray with parchment paper.
Step 2 · Combine whole wheat flour
Combine whole wheat flour, baking powder, stevia or brown sugar, and salt in a bowl. Mix well.
Step 3 · Add unsalted butter and rub into flour mixture until it resembles b...
Add unsalted butter and rub into flour mixture until it resembles breadcrumbs.
Step 4 · Pour in low-fat milk and pandan essence
Pour in low-fat milk and pandan essence. Knead gently to form a soft dough. Do not overmix.
Step 5 · Roll out dough to 1cm thickness
Roll out dough to 1cm thickness. Cut into rounds with a biscuit cutter.
Step 6 · Arrange biscuits on tray
Arrange biscuits on tray. Bake for 15-20 minutes until golden brown. Cool completely.
Step 7 · For cream filling
For cream filling, mix santan, cornstarch, stevia, vanilla extract (if using), and a pinch of salt. Cook over low heat, stirring until thick.
Step 8 · Spread cream filling between two cooled biscuits to form a sandwich
Spread cream filling between two cooled biscuits to form a sandwich. Serve immediately or store airtight.
Why this recipe is healthy
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.
A note on tradition
Cream Biscuit is a staple among the Indian community in Malaysia, especially in urban areas like Brickfields, Kuala Lumpur. It reflects Malaysia’s multicultural food landscape, with local adaptations such as santan and pandan. Traditionally enjoyed during lunch or as part of festive gatherings, Cream Biscuit connects generations through its simple, comforting nature.