Kek
Pencuci Mulut • Malaysia
How to Make Kek (Traditional & Healthy Version)
Kek, the classic Malaysian cake, is a beloved dessert that showcases the multicultural flavors of Malaysia. From festive gatherings to everyday teatime, kek is a staple across the country, enjoyed by all ages. Traditionally, Malaysian kek features local ingredients such as santan (coconut milk), pandan leaves for natural aroma and color, and a touch of sweetness—making it distinct from western-style cakes. The fusion of Malay, Indian, and Chinese culinary influences creates a uniquely Malaysian dessert that is soft, moist, and delicately flavored. Malaysian kek is versatile and can be adapted for health-conscious eaters without sacrificing authentic taste. By using whole grain flour, reducing sugar, and incorporating healthy fats like coconut oil, you get a lighter cake that's still rich in flavor. Pandan-infused kek is especially popular, offering a fragrant, green hue and an earthy sweetness that captures the essence of Malaysian cuisine. Whether served during Hari Raya, Chinese New Year, or simply as a sweet treat, kek is a testament to Malaysia’s culinary diversity. This healthy, vegetarian version is perfect for calorie tracking and fits modern dietary needs while honoring tradition.
Bahan-bahan(untuk 1 thick slice (about 100g) per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup Santan (coconut milk) (fresh or canned)
- 2 tbsp Pandan juice (extract from blended pandan leaves)
- 1/4 cup Organic cane sugar (can reduce for less sweetness)
- 1 tsp Baking powder
- 1/4 tsp Sea salt
- 2 Eggs (free-range)
- 2 tbsp Coconut oil (minyak kelapa)
- 1 tsp Vanilla essence
- 2 tbsp Grated fresh coconut (for topping, optional) - pilihan
Arahan
- 1
Preheat your oven to 170°C. Lightly grease a loaf tin with coconut oil and line with parchment paper.
5 minutes
Ensure even baking by lining the tin well.
- 2
In a large bowl, whisk eggs and organic cane sugar until pale and fluffy.
3 minutes
Whisking aerates the mixture for a lighter kek.
- 3
Add santan, pandan juice, vanilla essence, and coconut oil. Mix until well combined.
3 minutes
Use fresh pandan juice for authentic aroma and color.
- 4
Sift whole wheat flour, baking powder, and sea salt. Gradually fold into the wet mixture, avoiding overmixing.
3 minutes
Folding helps retain the cake's softness.
Kenapa hidangan ini sihat
By opting for whole wheat flour, reducing sugar, and using santan and coconut oil instead of butter, this traditional Malaysian kek becomes a heart-healthy, lower-calorie dessert. The recipe balances taste with nutrition, making it a smart choice for anyone monitoring their macros or seeking a vegetarian treat. High fiber and healthy fats support fullness and metabolism, while antioxidants from pandan boost overall wellness.
This Malaysian kek recipe is made with whole wheat flour, providing fiber for digestive health and slow-release carbohydrates for sustained energy. Santan (coconut milk) and coconut oil add healthy fats, while eggs contribute protein and essential vitamins like B12 and D. Pandan leaves are rich in antioxidants, adding both flavor and nutritional value. The reduced sugar content makes it suitable for calorie-conscious eaters, and the use of fresh, local ingredients ensures a wholesome dessert.
Petua
- 💡Tip 1: Use fresh pandan leaves for the most authentic aroma and color.
- 💡Tip 2: Do not overmix the batter to preserve the soft, moist texture.
- 💡Tip 3: Allow kek to cool completely before slicing for clean, even pieces.
Penyimpanan & hidangan
Store kek in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To retain moisture, wrap in cling film before storing.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
