Kek Marble
Pencuci Mulut • Malaysia
How to Make Kek Marble (Traditional & Healthy Version)
Kek Marble is a beloved Malaysian dessert that beautifully showcases the nation's multicultural heritage. This moist, marbled cake is a staple at festive gatherings, family tea times, and celebrations across Malaysia. Characterized by its striking swirls of chocolate and vanilla, Kek Marble is as pleasing to the eye as it is to the palate. The cake's signature marbling effect is achieved by skillfully alternating layers of lightly flavored batter—a technique passed down through generations of Malaysian home bakers. In Malaysia, Kek Marble is cherished not only for its taste but also for its nostalgic value, often evoking memories of Hari Raya, Chinese New Year, or Deepavali gatherings. Using local ingredients like santan (coconut milk) and sometimes pandan for a natural green hue, this cake reflects the essence of Malaysian multicultural cuisine. By adapting this classic recipe with health-conscious ingredients and lighter substitutions, you can enjoy the same delightful flavors with fewer calories, making it a great choice for those tracking their intake without sacrificing tradition.
Bahan-bahan(untuk 1 thick slice (approx. 80g))
- 1 cup All-purpose flour (tepung gandum)
- 1 teaspoon Baking powder (serbuk penaik)
- 2 large Eggs (telur)
- 1/2 cup Brown sugar (gula perang)
- 1/4 cup Santan (coconut milk) (fresh or carton)
- 1/4 cup Vegetable oil (minyak sayur)
- 1 teaspoon Vanilla extract (esen vanila)
- 1 tablespoon Cocoa powder (serbuk koko)
- 1/4 teaspoon Salt (garam)
- 1/2 teaspoon Pandan essence (optional for green swirl) - pilihan
Arahan
- 1
Preheat your oven to 170°C (340°F) and line a small loaf pan with baking paper.
5 minutes
Ensure oven temperature is accurate for even baking.
- 2
In a bowl, sift together tepung gandum, baking powder, and salt. Set aside.
2 minutes
Sifting prevents lumps and ensures a light cake texture.
- 3
In a separate bowl, whisk eggs and gula perang until light and fluffy. Add in minyak sayur, santan, and vanilla extract, mixing until well combined.
4 minutes
Whisk eggs and sugar until volume increases for a softer crumb.
- 4
Fold the dry ingredients gently into the wet mixture. Do not overmix.
2 minutes
Overmixing can cause a dense cake.
Kenapa hidangan ini sihat
By incorporating santan and reducing sugar, this Kek Marble recipe is lighter and more suitable for calorie-conscious eaters. The use of brown sugar and vegetable oil reduces glycemic impact and supports heart health. With its controlled portion size and wholesome ingredients, this cake fits well into a balanced diet, letting you enjoy Malaysian dessert traditions without excess calories.
This healthier version of Kek Marble uses santan for a dose of healthy fats and brown sugar to reduce refined sugar intake. The use of vegetable oil instead of butter lowers saturated fat content. Eggs provide quality protein, while pandan essence (if used) adds antioxidants. Each serving offers a balance of carbs, moderate fat, and a touch of protein, making it a more nutritious treat compared to traditional buttery cakes.
Petua
- 💡Use fresh santan for best flavor and moisture.
- 💡Allow cake to cool completely before slicing for clean, defined marbling.
- 💡Experiment with natural coloring from pandan juice for a vibrant look without artificial dyes.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze for up to 1 month.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 240.0 kcal |
