Laksam
Makan Tengah Hari • Malaysia
How to Make Laksam (Traditional & Healthy Version)
Laksam is a beloved Malaysian noodle dish, especially popular in the east coast states like Kelantan and Terengganu. This vegetarian-friendly Laksam showcases the multicultural influences of Malaysia, blending Malay culinary traditions with locally sourced ingredients such as pandan, lemongrass, and santan (coconut milk). Traditionally served for lunch, Laksam features soft rice flour noodles rolled and served with a creamy, aromatic gravy made from santan and fresh herbs, topped with a medley of ulam (local salad vegetables). The dish is celebrated for its silky texture and rich, herbal flavors, making it a comforting yet nutritious choice for Malaysian cuisine lovers. Laksam is a staple during gatherings and special occasions, reflecting the warmth and hospitality of Malaysian culture. Its popularity stems from its unique combination of textures and flavors—mild, creamy, and slightly tangy, with the freshness of ulam adding a crunchy contrast. This healthy version retains all the authentic elements, emphasizing wholesome ingredients and mindful cooking techniques for a balanced meal. Perfect for calorie-conscious eaters, Laksam allows you to enjoy Malaysian classics without compromising on nutrition or taste.
Bahan-bahan(untuk 1 bowl per person (with noodles, gravy, and ulam))
- 1 cup Rice flour (tepung beras)
- 1/4 cup Wheat flour (tepung gandum)
- 1 1/2 cups Water (for batter)
- 1 cup Santan (coconut milk) (fresh preferred)
- 3 Shallots (bawang merah, thinly sliced)
- 1 stalk Lemongrass (serai, bruised)
- 1 Pandan leaf (daun pandan, knotted)
- 1 inch Ginger (halia, sliced)
- 1 tsp Salt
- 1 cup Ulam (local salad mix) (daun kesum, timun, bean sprouts)
- 2 Lime wedge (for garnish) - pilihan
Arahan
- 1
Prepare the rice flour noodles by mixing rice flour, wheat flour, and water until smooth. The batter should be slightly runny.
5 minutes
Ensure batter is lump-free for silky noodles.
- 2
Heat a non-stick pan and pour a thin layer of batter. Cover and steam for 2 minutes, then roll the cooked sheet into cylindrical noodles. Repeat until batter is finished.
8 minutes
Use a spatula to gently roll the noodle sheets.
- 3
For the vegetarian gravy, combine santan, shallots, lemongrass, pandan leaf, ginger, and salt in a saucepan. Simmer gently for 10 minutes until fragrant.
10 minutes
Do not boil santan to prevent curdling.
- 4
Remove lemongrass and pandan leaf. Blend the gravy mixture until smooth for a creamy texture.
3 minutes
Let mixture cool slightly before blending.
Kenapa hidangan ini sihat
Laksam is a healthy Malaysian lunch option because it relies on natural, minimally processed ingredients. The combination of rice noodles, plant-based gravy, and fresh ulam creates a meal low in sodium, free from animal fats, and packed with fiber and vitamins. By avoiding deep-fried toppings and using santan in moderation, this recipe is suitable for calorie tracking and weight management.
This vegetarian Laksam is rich in complex carbohydrates from rice and wheat flour, providing sustained energy. Santan adds healthy fats, while ulam supplies fiber, vitamins A, C, and K, and antioxidants. Lemongrass and ginger contribute anti-inflammatory properties. As a plant-based dish, it’s cholesterol-free and supports heart health. Using fresh herbs and vegetables boosts micronutrient intake, making Laksam a balanced meal for lunch.
Petua
- 💡Tip 1: Roll noodles while warm to prevent cracking.
- 💡Tip 2: Use fresh santan for a richer, authentic flavor.
- 💡Tip 3: Balance gravy thickness with extra water if needed for a smoother pour.
Penyimpanan & hidangan
Store noodles and gravy separately in airtight containers in the fridge for up to 2 days. Reheat gravy gently before serving. Ulam should be kept fresh and added just before eating.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
