Kurma (dates)
All Foods • Malaysia
About Kurma (Dates)
Dates - traditional iftar food
How to Make Kurma (Dates) – Traditional & Healthy Malaysian Version
Kurma, or dates, are a beloved snack in Malaysia, enjoyed especially during festive seasons and family gatherings. While dates originate from the Middle East, Malaysians have embraced them, incorporating local flavors and ingredients for a truly unique treat. The Malaysian version often includes aromatic ingredients like pandan leaves and a touch of santan (coconut milk), elevating the natural sweetness of dates with subtle tropical notes. This healthy snack is popular among all communities in Malaysia, including Malay, Chinese, and Indian households, symbolizing hospitality and togetherness. Kurma (Dates) are cherished not just for their rich, caramel-like taste but also for their versatility as a nutritious snack or addition to desserts. In Malaysia, dates are often served during Ramadan as an energy booster for breaking fast, but they are equally enjoyed year-round. This recipe offers a wholesome, vegan-friendly adaptation that highlights Malaysian multicultural cuisine, using local staples like pandan and nuts for added flavor and texture. Whether you’re looking for a quick, energizing snack or a healthy dessert option, Malaysian Kurma is a delicious, guilt-free choice.
Ingredients(for 5-6 dates with toppings per serving)
- 12 pieces Kurma (dates) (Ajwa or Medjool preferred)
- 2 tablespoons Santan (coconut milk) (fresh)
- 1 piece Pandan leaf (tied into a knot)
- 1 stalk Lemongrass (bruised)
- 2 tablespoons Almonds (chopped)
- 2 tablespoons Walnuts (chopped) - optional
- 1 teaspoon Chia seeds (optional, for extra fiber) - optional
- pinch Sea salt (to enhance sweetness) - optional
- 1 teaspoon Honey or maple syrup (optional for extra sweetness) - optional
- 1 tablespoon Pumpkin seeds (local name 'biji labu') - optional
Instructions
- 1
Wash and pit the kurma (dates), carefully removing the seeds and ensuring the flesh remains intact.
5 minutes
Use a small knife for neat pitting.
- 2
Prepare the aromatic infusion by simmering santan (coconut milk) with pandan leaf and bruised lemongrass over low heat for 8 minutes, then remove from heat and discard the leaves.
8 minutes
Infuse gently to avoid curdling the santan.
- 3
Stuff each date with a mixture of chopped almonds, walnuts, and pumpkin seeds for crunch and added nutrition.
3 minutes
Pack the filling gently to avoid tearing the dates.
- 4
Arrange the stuffed dates on a serving platter. Drizzle lightly with the pandan-lemongrass infused santan.
2 minutes
Drizzle just enough for flavor, not to soak.
Why This Dish is Healthy
This Malaysian Kurma recipe is an ideal healthy snack due to its balanced macronutrients—low fat, moderate protein, and high fiber. Dates provide sustained energy without artificial sugars, while nuts and seeds add satiety and essential nutrients. The recipe is plant-based, vegan-friendly, and uses wholesome local ingredients, making it suitable for calorie-conscious eaters. Enjoying Kurma helps regulate blood sugar, supports digestive health, and keeps you full between meals.
Kurma (dates) are a powerhouse of nutrition, rich in dietary fiber, potassium, magnesium, and antioxidants. The addition of nuts and seeds provides healthy fats, plant-based protein, and essential minerals like calcium and zinc. Using santan (coconut milk) and local seeds increases the vitamin and mineral content while keeping the dish vegan and gluten-free. This snack is low in saturated fat, high in natural sugars for quick energy, and contains beneficial phytonutrients that support heart health and digestion.
Pro Tips
- 💡Tip 1: Choose soft, moist dates for easier stuffing and better flavor.
- 💡Tip 2: Infuse santan with pandan and lemongrass for a truly Malaysian aroma.
- 💡Tip 3: Add a sprinkle of sea salt to balance the sweetness and highlight the natural flavors.
Storage & Serving
Store in an airtight container in the refrigerator for up to 3 days. For best texture, allow to come to room temperature before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 35.0 g |
| Total Fat | 0.5 g |
| Fiber | 3.0 g |
| Sugars | 55.0 g |
| Sodium | 2.0 mg |
| Potassium | 650.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 10.0 IU |
| Vitamin C | 0.4 mg |
| Calcium | 64.0 mg |
| Iron | 1.0 mg |
| Magnesium | 54.0 mg |
| Zinc | 0.3 mg |
| Phosphorus | 62.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.6 mg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 15.0 µg |
