Roti Bom dengan Gula
Makan Tengah Hari • Malaysia
How to Make Roti Bom with Sugar (Traditional & Healthy Version)
Roti Bom with Sugar is a beloved Malaysian flatbread, cherished for its golden, crispy layers and sweet, caramelized finish. Originating from the vibrant street food culture, this dish is a compact and rich variation of the classic roti canai, often enjoyed during lunch or as a hearty snack. The combination of a soft, buttery interior and a slightly crisp exterior, finished with a sprinkle of gula (sugar), brings out the multicultural spirit of Malaysian cuisine, reflecting Indian-Muslim (Mamak) influences with a local twist. Roti Bom is typically served hot and fresh, making it a comforting choice for gatherings or a quick midday treat. With its simple ingredients and irresistible aroma, it has become a staple in Malaysian mamak stalls, enjoyed by people of all backgrounds. This health-conscious version uses less oil and incorporates whole wheat flour for added fiber, proving that you can indulge in authentic Malaysian flavors while making mindful choices. Whether paired with a cup of teh tarik or enjoyed on its own, Roti Bom with Sugar promises a delightful taste of Malaysia’s rich culinary heritage.
Bahan-bahan(untuk 1 medium Roti Bom per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup All-purpose flour (for a lighter texture)
- 1/2 cup Warm water (suhu suam)
- 1/4 cup Low-fat milk (susu rendah lemak) - pilihan
- 1/2 tsp Salt (garam)
- 2 tbsp Gula perang (brown sugar) (local brown sugar)
- 2 tbsp Unsalted butter (mentega tanpa garam, softened)
- 1 tbsp Olive oil (minyak zaitun for pan-cooking)
- 1/2 tsp Pandan essence (Optional, for aroma) - pilihan
Arahan
- 1
In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt. Mix well.
2 minutes
Sift flours together to ensure a smooth, lump-free dough.
- 2
Gradually add warm water and low-fat milk (if using), mixing with your hand until a soft dough forms. Knead for 5-7 minutes until smooth.
7 minutes
Knead until the dough is elastic – this helps the layers develop.
- 3
Divide the dough into two equal balls. Coat each with a thin layer of olive oil, cover with a damp cloth, and let rest for 30 minutes.
30 minutes (rest time, can prep other ingredients)
Resting allows the gluten to relax, making the dough easier to stretch.
- 4
On a lightly greased surface, flatten each dough ball into a thin circle (as thin as possible without tearing).
3 minutes
Use your fingers and palms to gently stretch the dough – it's okay if some tears occur.
Kenapa hidangan ini sihat
By reducing the use of butter and oil, and replacing half the flour with whole wheat, this Roti Bom is lighter and more balanced than traditional versions. It contains healthy fats, less sugar, and more fiber, making it suitable for a calorie-conscious diet. This approach preserves authentic flavor while supporting overall wellness, ideal for those seeking wholesome Malaysian food.
This healthy Roti Bom with Sugar recipe is crafted with whole wheat flour for increased dietary fiber, supporting digestive health and prolonged satiety. Using olive oil in place of traditional ghee lowers saturated fat content and adds heart-friendly monounsaturated fats. The modest use of gula perang (brown sugar) provides sweetness without excessive calories, while low-fat milk adds a touch of protein and calcium. This vegetarian flatbread also delivers essential B vitamins from the flour and potassium from milk.
Petua
- 💡Tip 1: Rest the dough well to achieve the perfect stretch and soft bite.
- 💡Tip 2: Use gula Melaka (palm sugar) for a richer, more authentic flavor.
- 💡Tip 3: Cook the roti on low-medium heat to prevent burning and ensure even caramelization.
Penyimpanan & hidangan
Store cooked roti bom in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for 2-3 days and reheat on a dry pan to restore crispiness before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 340.0 kcal |
