Roti Kacang Merah
Makan Tengah Hari • Malaysia
How to Make Red Bean Bun (Traditional & Healthy Version)
Red Bean Bun, locally known as Pau Kacang Merah, is a beloved treat enjoyed across Malaysia’s vibrant food scene. This soft, fluffy bun is filled with a sweet, creamy red bean paste, a favorite among both children and adults. Rooted in the multicultural heritage of Malaysia, Red Bean Bun is a staple in many kopitiams (local coffee shops) and night markets, often savored with a cup of teh tarik or kopi O. The combination of pillowy dough and naturally sweetened kacang merah (red beans) delivers an irresistible taste and texture that Malaysians cherish. What makes Red Bean Buns uniquely Malaysian is the use of local ingredients such as santan (coconut milk) and pandan leaves, which bring a subtle aroma and richness to the dough. Whether served as a quick lunch, afternoon snack, or a festive treat, these buns represent the harmonious blend of Chinese and Malay culinary influences. Choosing to make them at home means you can enjoy a healthier, preservative-free version, perfect for those watching their calorie intake while still indulging in authentic Malaysian flavors.
Bahan-bahan(untuk 2 medium buns per serving)
- 1 1/4 cups All-purpose flour (tepung gandum)
- 1 cup Cooked red beans (kacang merah, boiled and drained)
- 2 tablespoons Coconut milk (santan)
- 1 leaf Pandan leaf (tied into a knot) - pilihan
- 1 teaspoon Instant dry yeast
- 2 tablespoons Sugar (gula)
- 1/4 cup Warm water
- 1 tablespoon Vegetable oil (minyak sayur)
- 1/4 teaspoon Salt (garam)
Arahan
- 1
Prepare the red bean filling: In a saucepan, combine cooked red beans, 1 tablespoon sugar, and pandan leaf. Mash and cook over low heat for 8-10 minutes until thickened. Remove pandan leaf and let cool.
10 minutes
Use a fork or potato masher for a smoother paste.
- 2
Activate yeast: Mix yeast, 1 teaspoon sugar, and warm water in a bowl. Let sit for 5 minutes until foamy.
5 minutes
Ensure water is warm, not hot, to avoid killing the yeast.
- 3
Make the dough: In a large bowl, combine flour, remaining sugar, salt, coconut milk, and yeast mixture. Mix until a dough forms.
5 minutes
Add flour gradually if dough is too sticky.
- 4
Knead the dough: Transfer dough to a lightly floured surface. Knead for 8 minutes until smooth and elastic.
8 minutes
Knead until dough springs back when pressed.
Kenapa hidangan ini sihat
This Red Bean Bun recipe is steamed, not fried, making it lower in fat and calories while retaining essential nutrients. The homemade filling uses less sugar than store-bought versions, focusing on natural sweetness from red beans. Incorporating local ingredients like santan and pandan offers healthy fats and antioxidants, making this a guilt-free, nutritious lunch or snack.
Red Bean Bun is a well-balanced vegetarian option rich in plant-based protein from kacang merah (red beans) and healthy fats from santan (coconut milk). The use of pandan adds antioxidants, while steaming instead of baking or frying reduces added fats and calories. Each serving provides dietary fiber, B vitamins, and minerals such as iron and potassium, supporting both digestive and overall health.
Petua
- 💡Tip 1: For extra fragrance, infuse the coconut milk with pandan before adding to the dough.
- 💡Tip 2: Ensure red beans are fully cooked and soft before mashing for a creamy filling.
- 💡Tip 3: Keep buns covered with a damp cloth during proofing to prevent them from drying out.
Penyimpanan & hidangan
Store cooled Red Bean Buns in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat by steaming for 3 minutes before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
