Custard Ball
Makan Tengah Hari • Malaysia
How to Make Custard Ball (Traditional & Healthy Version)
Custard Ball is a beloved dessert-turned-snack that enjoys its place in Malaysia’s vibrant food culture, reflecting the nation’s rich multicultural influences. Known locally as 'bola kastard', these soft and creamy balls are often found in Malay, Peranakan, and even Indian-Malaysian homes, especially during festive gatherings or as a sweet treat for lunch. The fluffy exterior wraps around a fragrant, smooth custard core infused with local ingredients like pandan and santan, delivering a taste that’s both nostalgic and comforting. What makes Custard Ball a favorite across Malaysia is its delicate balance of sweetness, the light aroma from pandan leaves, and the familiar richness of coconut milk. Unlike heavy desserts, this version is baked rather than deep-fried, making it a lighter, yet equally satisfying, choice. It’s a wonderful way to enjoy a traditional Malaysian dessert with a health-conscious twist, perfect for those mindful of their calorie intake but not willing to compromise on authentic flavors. Whether enjoyed as a midday snack or a light lunch dessert, Custard Ball captures the essence of Malaysia’s culinary heritage, celebrating local flavors and wholesome ingredients that bring communities together around the table.
Bahan-bahan(untuk 2 medium custard balls per serving)
- 1 cup Low-fat milk (susu rendah lemak)
- 1/4 cup Santan (coconut milk) (fresh, unsweetened)
- 3 tbsp Cornstarch (tepung jagung)
- 2 tbsp Sugar (gula)
- 1 leaf Pandan leaf (cut into 3-inch pieces)
- 2 Egg yolks (free-range if possible)
- 1/2 cup Wholemeal flour (tepung gandum)
- 1/2 tsp Baking powder
- 2 tbsp Olive oil (for brushing)
- Pinch Salt - pilihan
Arahan
- 1
Prepare the custard filling by combining low-fat milk, santan, sugar, and pandan leaf in a saucepan. Heat gently, stirring until sugar dissolves. Remove pandan leaf after infusion.
5 minutes
Keep heat low to prevent burning the coconut milk.
- 2
In a bowl, whisk egg yolks and cornstarch until smooth. Gradually pour in the warm milk mixture, whisking constantly to avoid curdling.
3 minutes
Temper the eggs slowly to achieve a creamy custard.
- 3
Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a custard. Let cool completely.
5 minutes
Stir constantly to prevent lumps.
- 4
Preheat oven to 170°C. In a separate bowl, sift wholemeal flour, baking powder, and salt. Add enough water to form a soft, non-sticky dough.
3 minutes
Do not overwork the dough for a tender bite.
Kenapa hidangan ini sihat
Opting for a baked version and wholemeal flour makes this Custard Ball healthier than traditional fried snacks. The inclusion of low-fat milk and reduced sugar supports heart health and weight management. Santan offers plant-based healthy fats, and using local ingredients keeps the dish natural and minimally processed. This recipe aligns with clean eating principles and suits many dietary needs.
This Custard Ball recipe uses wholemeal flour and low-fat milk, increasing dietary fiber and protein while reducing refined carbs and saturated fat. Coconut milk (santan) brings healthy fats and minerals like manganese and copper. Using pandan leaf not only adds aroma but also antioxidants. The moderate sugar content keeps calories in check, making it suitable for a balanced diet. Serving size is controlled for mindful calorie intake, ideal for those tracking macros.
Petua
- 💡Tip 1: Use fresh pandan leaves for the most authentic aroma.
- 💡Tip 2: Let the custard cool completely before filling to prevent soggy dough.
- 💡Tip 3: Brush with olive oil for a golden crust without extra calories.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the oven or steam for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
