Cream Filled Roti
Makan Tengah Hari • Malaysia
How to Make Cream Filled Roti (Traditional & Healthy Version)
Cream Filled Roti is a beloved sweet treat found in Malaysian bakeries and street stalls, cherished for its soft, airy bread and luscious, aromatic cream filling. This delightful snack reflects Malaysia’s multicultural heritage, blending influences from Malay, Indian, and Chinese baking traditions into a unique and irresistible roti enjoyed by all ages. The creamy filling is often infused with local flavors like pandan and santan (coconut milk), lending a rich, fragrant aroma that is distinctly Malaysian. With a lighter, health-conscious approach, this recipe uses whole wheat flour and reduced sugar, making it a wholesome choice for lunch or as a midday snack. Perfect for vegetarians, this Cream Filled Roti is naturally free from meat and can be adapted for vegan diets. Its soft texture and sweet, creamy center make it a comforting lunchbox choice, while the use of fresh, local ingredients elevates its nutritional value. Discover how to make this iconic Malaysian roti at home with our easy-to-follow steps!
Bahan-bahan(untuk 1 medium cream-filled roti (approx. 100g))
- 1 cup Whole wheat flour (tepung gandum)
- 1 tsp Instant yeast (yis segera)
- 2 tbsp Sugar (gula)
- 1/4 tsp Salt (garam)
- 1/3 cup Warm water (air suam)
- 1 tbsp Vegetable oil (minyak sayuran)
- 1/4 cup Low-fat milk (susu rendah lemak)
- 1 leaf Pandan leaf (daun pandan, knotted)
- 1/4 cup Santan (coconut milk) (fresh, not canned)
- 1 tbsp Cornstarch (tepung jagung)
Arahan
- 1
In a bowl, combine whole wheat flour, instant yeast, sugar, and salt. Mix well. Gradually add warm water and knead until a soft dough forms.
5 minutes
Ensure water is lukewarm to activate yeast without killing it.
- 2
Add vegetable oil and continue kneading for another 3-4 minutes until dough is smooth and elastic. Cover and let rise in a warm place until doubled in size.
10 minutes
Cover with a damp cloth to prevent drying.
- 3
While dough rises, prepare the cream filling: In a saucepan, combine low-fat milk, santan, sugar, and pandan leaf. Heat gently until sugar dissolves and mixture is aromatic.
5 minutes
Keep heat low to prevent scorching the milk and santan.
- 4
Mix cornstarch with a little water to form a slurry. Stir into the milk mixture and cook, stirring constantly, until thickened. Discard pandan leaf and let filling cool.
5 minutes
Stir continuously to avoid lumps.
Kenapa hidangan ini sihat
This Cream Filled Roti recipe is a healthier option as it swaps refined flour for whole wheat, reduces sugar, and uses low-fat dairy. These choices lower calorie content and add nutrients, making it suitable for weight management and balanced diets. Using natural flavors like pandan means less reliance on artificial ingredients, supporting overall wellness without compromising taste.
Cream Filled Roti made with whole wheat flour provides dietary fiber, supporting healthy digestion and sustained energy release. The use of santan (coconut milk) adds beneficial medium-chain triglycerides and a dose of vitamins C and E, while low-fat milk offers calcium and protein. By reducing added sugar and using minimal oil, this recipe keeps calories in check. Pandan leaf not only lends fragrance but also contains natural antioxidants.
Petua
- 💡Tip 1: Use fresh pandan leaf for maximum aroma in the cream filling.
- 💡Tip 2: Ensure cream filling is fully cooled before stuffing to prevent soggy dough.
- 💡Tip 3: Knead dough until smooth to achieve a soft, fluffy texture.
Penyimpanan & hidangan
Store Cream Filled Roti in an airtight container at room temperature for up to 24 hours or refrigerate for up to 3 days. Reheat in a low oven or microwave for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
