Malaysian Chocolate Ice Pop
Makan Tengah Hari • Malaysia
How to Make Malaysian Chocolate Ice Pop (Traditional & Healthy Version)
The Malaysian Chocolate Ice Pop, or 'Aiskrim Coklat', is a beloved treat that has delighted generations across Malaysia’s vibrant multicultural landscape. Originating from the tradition of homemade ice pops sold by street vendors and in school canteens, this dessert is the perfect balance of local flavors and childhood nostalgia. The use of quality cocoa powder, creamy santan (coconut milk), and a hint of pandan leaf highlights Malaysia’s rich ingredient heritage and love for tropical flavors. What makes this chocolate ice pop uniquely Malaysian is the subtle blend of chocolate with santan, giving it a rich, velvety mouthfeel and a mild coconut fragrance. Pandan leaf infuses a gentle aroma that complements the chocolate, creating a treat that is both refreshing and indulgent. It’s a healthier, homemade alternative to store-bought ice creams, suitable for vegetarians and those who wish to enjoy a lighter dessert. Enjoyed during lunch or as an afternoon snack, the Malaysian Chocolate Ice Pop is a testament to Malaysia’s creative and health-conscious approach to sweets, making it a great addition to your calorie tracking meal plan.
Bahan-bahan(untuk 1 medium-sized ice pop (about 100ml each))
- 3 tablespoons Unsweetened cocoa powder (Serbuk koko)
- 1 cup Santan (coconut milk) (Fresh preferred)
- 1/2 cup Low-fat milk (Susu rendah lemak)
- 1 leaf Pandan leaf (Knotted) - pilihan
- 2 tablespoons Brown sugar (Gula perang, or use coconut sugar)
- 1 teaspoon Cornstarch (Tepung jagung, to thicken)
- 1/8 teaspoon Pinch of salt (For balance)
- 1/2 teaspoon Vanilla essence (Optional, for aroma) - pilihan
- 1 tablespoon Chopped dark chocolate (Minimum 60% cocoa) - pilihan
Arahan
- 1
In a small saucepan, combine santan, low-fat milk, and pandan leaf. Heat over medium flame, stirring occasionally, until just simmering. Do not let it boil.
5 minutes
Heating with pandan infuses a gentle floral aroma.
- 2
In a separate bowl, mix cocoa powder, cornstarch, brown sugar, and salt. Add 2 tablespoons of the warm milk mixture to form a smooth paste.
3 minutes
Mixing prevents lumps in your ice pop.
- 3
Remove pandan leaf from the saucepan. Slowly whisk the cocoa paste into the warm milk mixture, ensuring even distribution.
2 minutes
Gradual mixing ensures a creamy texture.
- 4
Return the saucepan to low heat. Stir constantly until the mixture thickens slightly, about 5–7 minutes. Remove from heat and stir in vanilla essence and chopped dark chocolate, if using.
7 minutes
Continuous stirring prevents burning and graininess.
Kenapa hidangan ini sihat
By making your own Malaysian Chocolate Ice Pop, you control the sugar and fat content, making it a healthier option than commercial ice creams. With the use of santan and low-fat milk, this dessert is lower in saturated fats and free from artificial additives. Using brown sugar or coconut sugar provides a natural sweetness with a lower glycemic index, making it ideal for health-conscious individuals tracking their calories.
This Malaysian Chocolate Ice Pop combines the antioxidant benefits of cocoa with the healthy fats of santan (coconut milk) and the natural sweetness of brown sugar. Using low-fat milk lowers the overall fat content while keeping the ice pop creamy. Cocoa is rich in magnesium and polyphenols, which support heart health, while the touch of pandan adds dietary fiber and trace minerals. The recipe is vegetarian and can be adapted for various dietary needs.
Petua
- 💡Tip 1: Use freshly squeezed santan for the best aroma and creaminess.
- 💡Tip 2: Strain the mixture before pouring into molds for a silky smooth texture.
- 💡Tip 3: Add chopped nuts or toasted coconut for extra crunch and flavor.
Penyimpanan & hidangan
Store the ice pops in the freezer for up to 2 weeks in an airtight container to prevent ice crystals and freezer burn.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 115.0 kcal |
