How to Make Yoghurt with Honey (Traditional & Healthy Version)
Yoghurt with Honey, or 'Yogurt Madu' in Malay, is a refreshing, nutritious dish beloved in Malaysia for its simplicity and health benefits. This dish beautifully blends creamy local yoghurt with pure madu (honey), often enhanced with local ingredients such as pandan leaves and buah-buahan tempatan (local fruits) like pisang (banana) or mangga (mango). In Malaysia's multicultural culinary landscape, such a dish is enjoyed by all ethnicities and reflects the country's appreciation for natural flavors and wholesome eating. The taste is subtly sweet, tangy, and aromatic—perfect for our tropical climate. Served as a light lunch or breakfast, Yoghurt with Honey is not just delicious but offers a cooling relief from the heat, making it popular during the mid-day or Ramadan fasting month. Its adaptability allows for creative additions, such as a sprinkle of roasted biji labu (pumpkin seeds) or a touch of parutan kelapa (grated coconut), infusing local flair into a global favorite. This dish is a testament to how simple, healthful ingredients can be elevated into a nourishing Malaysian meal.
Ingredients
- 2 cups Plain low-fat yoghurt (yogurt asli rendah lemak)
- 2 tablespoons Pure honey (madu asli)
- 1 small leaf Pandan leaf (daun pandan, tied into a knot)
- 1/2 cup Chopped banana (pisang)
- 1/2 cup Chopped mango (mangga)
- 2 tablespoons Pumpkin seeds (biji labu, lightly toasted)
- 1 tablespoon Chia seeds (for added fiber)
- 1 tablespoon Grated coconut (parutan kelapa, fresh)
- 1/2 stalk Lemongrass (serai, bruised)
- a few Mint leaves (daun pudina, for garnish)
Step-by-step instructions
Step 1 · Prepare all your ingredients
Prepare all your ingredients. Slice the banana and mango into small cubes. Toast pumpkin seeds lightly in a dry pan for 2-3 minutes until fragrant.
Step 2 · In a mixing bowl
In a mixing bowl, combine the plain low-fat yoghurt and honey. Stir gently until the honey is evenly mixed.
Step 3 · If using pandan leaf
If using pandan leaf, tie it into a knot and briefly infuse it in the yoghurt mixture for 5 minutes, then remove.
Step 4 · Add the chopped banana and mango into the yoghurt mixture
Add the chopped banana and mango into the yoghurt mixture. Stir to distribute the fruits evenly.
Step 5 · Sprinkle toasted pumpkin seeds
Sprinkle toasted pumpkin seeds, chia seeds, and grated coconut over the top. Add bruised lemongrass for subtle flavor if desired, then remove before serving.
Step 6 · Transfer the yoghurt with honey into serving bowls
Transfer the yoghurt with honey into serving bowls. Garnish with fresh mint leaves.
Step 7 · Serve immediately for best texture and aroma
Serve immediately for best texture and aroma. Optionally, chill for 10 minutes before serving.
Why this recipe is healthy
This dish is a healthy choice because it relies on minimally processed, nutrient-dense ingredients. The use of low-fat yoghurt keeps the saturated fat content low, while honey provides natural sweetness without the spike of refined sugars. Fresh fruits and seeds boost dietary fiber and micronutrients, supporting digestion and satiety. Its balanced macros make it an ideal option for weight management, muscle recovery, and maintaining steady energy levels throughout the day.
A note on tradition
Yoghurt with Honey is often enjoyed in urban Malaysian households as a quick and healthy meal, especially during hot afternoons or after terawih prayers in Ramadan. The use of local ingredients such as pandan and tropical fruits speaks to the adaptability of Malaysian cuisine, which incorporates influences from Malay, Chinese, and Indian kitchens. As a vegetarian dish, it fits well with Malaysia's multicultural dietary practices and is commonly served during family gatherings or as part of a light buka puasa (iftar) spread.