Pau Kacang Merah
Makan Tengah Hari • Malaysia
How to Make Red Bean Bao (Traditional & Healthy Version)
Red Bean Bao, known locally as Pau Kacang Merah, is a beloved steamed bun enjoyed throughout Malaysia, especially in Chinese-Malaysian communities. This soft, fluffy bao with a naturally sweet red bean filling is a lunchtime favorite at local kopitiams and pasar malam (night markets). Its delicate texture, subtly sweet flavor, and pleasing aroma evoke the rich multicultural tapestry of Malaysian cuisine, where flavors from Chinese traditions harmonize with local Malay influences. In Malaysia, Red Bean Bao is often made with locally grown red beans and sometimes enhanced with pandan to infuse a gentle, floral undertone. The use of simple, wholesome ingredients makes it not only delicious but also suitable for vegetarian diets. This healthier version uses less sugar and incorporates whole wheat flour for extra fiber, making it a guilt-free treat for those mindful of their nutrition. Savoring a warm Pau Kacang Merah brings back memories of family gatherings, festive celebrations, and the vibrant food culture that makes Malaysian cuisine truly special.
Bahan-bahan(untuk 2 medium steamed buns per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup All-purpose flour (tepung serbaguna)
- 1 tsp Dry yeast (yis kering)
- 2 tbsp Sugar (gula)
- 1/2 cup Warm water (air suam)
- 1/2 cup Red beans (kacang merah, soaked overnight)
- 1 Pandan leaf (daun pandan, knotted) - pilihan
- 1/4 tsp Salt (garam)
- 1 tbsp Vegetable oil (minyak sayur)
- 1/2 tsp Baking powder (serbuk penaik)
Arahan
- 1
Soak red beans overnight, drain, and rinse. Boil with pandan leaf and enough water to cover until very soft (about 40 minutes). Discard pandan.
40 minutes
Use a pressure cooker to reduce cooking time.
- 2
Mash cooked red beans, add 1 tbsp sugar and a pinch of salt. Cook over low heat, stirring constantly until a thick, dry paste forms. Cool completely.
10 minutes
Stir constantly to prevent sticking and burning.
- 3
In a bowl, combine warm water, 1 tbsp sugar, and yeast. Let stand until frothy (5 minutes).
5 minutes
Ensure water is not too hot or it will kill the yeast.
- 4
Combine whole wheat flour, all-purpose flour, baking powder, and salt. Add yeast mixture and vegetable oil. Mix and knead until a soft dough forms (8 minutes).
8 minutes
Dough should be tacky but not sticky.
Kenapa hidangan ini sihat
This healthy Red Bean Bao recipe uses whole wheat flour for increased fiber and nutrients, and less sugar compared to traditional versions. Steaming instead of baking or frying reduces added fats and calories, while the natural sweetness of red beans means less refined sugar is needed. It makes a satisfying, nutrient-dense lunch or snack that fits well into calorie-conscious and vegetarian eating plans.
Red Bean Bao is rich in plant-based protein and dietary fiber from red beans and whole wheat flour, supporting good digestion and sustained energy. Red beans are a great source of folate, iron, and magnesium, essential for healthy blood and muscle function. The moderate sugar content and minimal use of oil keep the calorie count lower than typical sweet pastries, making this bao suitable for balanced diets and vegetarians. Pandan adds antioxidants without extra calories.
Petua
- 💡Tip 1: Add a drop of pandan essence to the dough for extra aroma.
- 💡Tip 2: Let the steamed buns rest for a minute before opening the steamer to prevent collapsing.
- 💡Tip 3: If red bean paste is too soft, cook a little longer to evaporate moisture.
Penyimpanan & hidangan
Store steamed bao in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5 minutes before serving. Freeze for up to 1 month; thaw and steam to restore softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
