Maruku
Makan Tengah Hari • Malaysia
How to Make Maruku (Traditional & Healthy Version)
Maruku, a beloved snack in Malaysian cuisine, traces its roots to the vibrant South Indian community within Malaysia. Often enjoyed during festive seasons like Deepavali, Maruku is a crunchy, savory treat made from rice flour and lentil flour, spiced with local aromatics. It’s a staple offering in multicultural Malaysian households, reflecting the harmonious blend of Indian flavors with locally sourced ingredients such as pandan and curry leaves. The dish’s irresistible crunch and aromatic spices make it a favorite across generations, perfect for those seeking a flavorful yet wholesome snack. Maruku’s popularity stems from its versatility and accessibility. Traditionally prepared and shared among family and friends, its preparation is a cherished communal activity. In Malaysia, Maruku is often served as part of lunch platters or as an afternoon snack with teh tarik or kopi. It’s a great vegetarian option, offering plant-based protein and fiber, making it suitable for a health-conscious palate. The use of local spices and herbs not only enhances the taste but also celebrates Malaysia’s rich culinary heritage.
Bahan-bahan(untuk Approx. 8-10 pieces per serving)
- 1 cup Rice flour (Tepung beras)
- 1/2 cup Chickpea flour (Tepung kacang dal)
- 1 teaspoon Cumin seeds (Jintan putih)
- 8-10 leaves Curry leaves (Daun kari, finely chopped)
- 1 teaspoon Chili powder (Serbuk cili)
- 1/2 teaspoon Salt (Garam)
- 1 tablespoon Sesame seeds (Biji bijan) - pilihan
- 2 tablespoons Pandan juice (Air pandan, optional for aroma) - pilihan
- 1/3 cup Water (To bind dough)
- For frying Vegetable oil (Minyak masak)
Arahan
- 1
Combine rice flour, chickpea flour, cumin seeds, chopped curry leaves, chili powder, salt, and sesame seeds (if using) in a mixing bowl.
5 minutes
Use fresh curry leaves and pandan juice for authentic aroma.
- 2
Gradually add pandan juice and water to the mixture, stirring until a firm but pliable dough forms.
5 minutes
Do not overwork the dough to ensure crisp texture.
- 3
Heat vegetable oil in a deep pan over medium heat.
5 minutes
Maintain oil temperature to avoid soggy maruku.
- 4
Fill a maruku press or piping bag fitted with a star nozzle with the dough. Squeeze dough directly into hot oil, forming spiral or stick shapes.
5 minutes
Keep shapes consistent for even frying.
Kenapa hidangan ini sihat
This Maruku recipe is a wholesome snack option, utilizing naturally gluten-free chickpea flour and aromatic herbs native to Malaysia. By minimizing oil and using local spices, it delivers flavor without excess calories. It’s high in fiber and plant protein, making it perfect for those tracking their macros or seeking healthier vegetarian choices.
Maruku is nutrient-rich due to chickpea flour, which offers plant-based protein, fiber, and essential minerals like iron and magnesium. Curry leaves and pandan juice add antioxidants and aromatic compounds, while sesame seeds provide healthy fats. Using minimal oil and air-drying after frying reduces excess fat. The combination of rice and lentil flours creates a balanced snack that is suitable for vegetarian diets and supports digestive health.
Petua
- 💡Tip 1: Use fresh curry leaves for maximum aroma.
- 💡Tip 2: Adjust chili powder to taste for desired heat level.
- 💡Tip 3: Air-fry for a lighter, healthier version.
Penyimpanan & hidangan
Store maruku in an airtight container at room temperature for up to 2 weeks. Ensure pieces are fully cooled before storing to maintain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
