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Marie Chocolate Biscuit
Makan Tengah Hari • Malaysia
How to Make Marie Chocolate Biscuit (Traditional & Healthy Version)
Marie Chocolate Biscuit is a beloved treat in Malaysia, commonly enjoyed by people of all backgrounds thanks to the nation's rich multicultural heritage. The classic Marie biscuit, introduced during colonial times, has evolved in Malaysia into a delightful dessert layered with chocolate and often enhanced with local flavors like pandan. This recipe pays homage to the simple joy of Marie biscuits, coupling them with a smooth, healthier homemade chocolate sauce and a hint of coconut (santan), creating a dessert that is both nostalgic and modern. The taste is comforting and familiar, evoking memories of teatime with family or festive gatherings. Malaysians often prepare this dish for casual get-togethers, Hari Raya open houses, or as a sweet finish to lunch. With carefully chosen ingredients and a health-conscious approach, this recipe delivers all the indulgence of its classic version but with reduced sugar and fat, making it a guilt-free pleasure. Whether you’re craving a quick lunch dessert or a treat to share with friends, this Malaysian Marie Chocolate Biscuit is sure to delight.
Bahan-bahan(untuk 3 pieces of Marie Chocolate Biscuit)
- 12 pieces Marie biscuits
- 60 grams Dark chocolate (minimum 60% cocoa) (Coklat gelap)
- 1/4 cup Santan (coconut milk) (fresh santan preferred)
- 1/4 cup Low-fat milk
- 1 small piece Pandan leaf (Daun pandan, knotted) - pilihan
- 1 tbsp Cocoa powder
- 1 tbsp Honey (Madu)
- 1 tbsp Chopped roasted peanuts (Kacang tanah) - pilihan
- 1/2 tsp Vanilla essence - pilihan
- 1/8 tsp Pinch of salt
Arahan
- 1
Prepare a small saucepan. Add santan, low-fat milk, and the knotted pandan leaf. Heat gently over low flame until fragrant, about 3 minutes. Remove pandan leaf.
5 minutes
Don’t boil the santan; gentle heating preserves its nutrients.
- 2
Add dark chocolate and cocoa powder to the warm milk mixture. Stir until the chocolate melts completely and the mixture is smooth.
3 minutes
Chop chocolate finely for quicker melting.
- 3
Add honey, vanilla essence, and a pinch of salt. Mix thoroughly until well incorporated. Taste and adjust sweetness if necessary.
2 minutes
Replace honey with agave syrup for a vegan option.
- 4
Allow the chocolate mixture to cool slightly. Line a tray with baking paper. Arrange 6 Marie biscuits on the tray.
2 minutes
Ensure biscuits are dry to prevent sogginess.
Kenapa hidangan ini sihat
This dish is a health-conscious adaptation of a Malaysian classic, focusing on quality ingredients and mindful preparation. By choosing dark chocolate, low-fat milk, and natural sweeteners, the recipe reduces sugar and saturated fat content. Coconut milk adds creaminess without excessive calories, and optional peanuts enhance nutritional value. This makes the Marie Chocolate Biscuit a satisfying yet light dessert suitable for balanced diets and calorie-conscious eaters.
This Marie Chocolate Biscuit recipe uses dark chocolate, which is rich in antioxidants and lower in sugar than milk chocolate. Santan provides healthy medium-chain triglycerides (MCTs), supporting satiety and energy. By using honey instead of refined sugar and limiting the use of fats, the dessert contains fewer empty calories. The addition of peanuts offers a protein boost and heart-healthy fats. Each serving offers fiber from the biscuits, minerals like magnesium from the chocolate, and a modest amount of protein.
Petua
- 💡Tip 1: Use fresh santan for the creamiest texture and authentic flavor.
- 💡Tip 2: Add a few drops of pandan essence if fresh leaves are unavailable.
- 💡Tip 3: For extra crunch, lightly toast Marie biscuits before assembly.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Best served chilled. Avoid exposure to humidity to maintain biscuit crispness.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 60.0 kcal |
