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Kuih Kacang Hitam
Makan Tengah Hari • Malaysia
How to Make Piang Kacang Hitam (Traditional & Healthy Version)
Piang Kacang Hitam is a beloved Malaysian vegetarian dish featuring tender black beans enveloped in a lightly sweet, chewy pastry. This traditional kuih, often enjoyed as a midday snack or lunch, embodies the spirit of Malaysia’s multicultural cuisine. Rooted in the Peranakan and Malay culinary heritage, Piang Kacang Hitam combines local ingredients like santan (coconut milk) and pandan leaves, offering a delightful balance of flavor and texture. This healthy version of Piang Kacang Hitam is crafted with wholesome ingredients and reduced sugar, making it suitable for calorie-conscious eaters. The earthy taste of kacang hitam (black beans) paired with the aromatic notes of pandan and coconut creates a comforting and satisfying treat. Loved by both young and old, this dish is often prepared during festive occasions or as a special homemade treat for lunch. With its simple preparation and nourishing profile, Piang Kacang Hitam is an excellent choice for those seeking authentic Malaysian flavors with a healthful twist.
Bahan-bahan(untuk 2 medium-sized kuih per serving)
- 1/2 cup Black beans (kacang hitam, soaked overnight)
- 1/3 cup Coconut milk (santan, light version)
- 1 leaf Pandan leaf (knotted)
- 2 tbsp Brown sugar (gula perang)
- 1/4 tsp Salt
- 1/2 cup All-purpose flour (tepung gandum)
- 2 tbsp Rice flour (tepung beras)
- 1/3 cup Warm water
- 1 tsp Olive oil (for pan-cooking)
- 1 tbsp Sesame seeds (for garnish (optional)) - pilihan
Arahan
- 1
Drain and rinse the soaked kacang hitam. Boil in water with the pandan leaf until beans are soft (about 15 minutes). Discard pandan leaf.
15 minutes
Ensure beans are tender for a smooth filling.
- 2
Mash the cooked black beans. Mix with brown sugar, salt, and light santan. Cook over low heat, stirring until a thick paste forms. Set aside to cool.
5 minutes
Stir constantly to prevent burning.
- 3
In a bowl, combine all-purpose flour and rice flour. Gradually add warm water to form a soft dough. Knead until smooth.
3 minutes
Don’t overknead to keep pastry tender.
- 4
Divide dough into 4 portions. Flatten each into a disc. Place a spoonful of bean paste in the center, fold edges over, and shape into round patties.
5 minutes
Seal edges well to prevent filling leakage.
Kenapa hidangan ini sihat
This healthy Piang Kacang Hitam recipe uses less sugar, light coconut milk, and minimal oil, making it suitable for calorie-conscious diners. The high fiber content helps regulate blood sugar, while the plant protein supports muscle maintenance. By using olive oil and reducing processed ingredients, this dish aligns with a balanced, nutritious Malaysian diet. It’s a great option for vegetarian and health-focused eaters.
Piang Kacang Hitam is packed with plant-based protein and dietary fiber from black beans, supporting digestive health and satiety. The use of light santan provides healthy fats and essential minerals such as manganese and copper. Minimal added sugar and the inclusion of rice flour make it a wholesome choice. This kuih is cholesterol-free, contains complex carbohydrates for sustained energy, and is free from artificial additives.
Petua
- 💡Soak black beans overnight for faster cooking and better texture.
- 💡Use freshly extracted santan for maximum aroma.
- 💡Don’t overfill pastries to prevent them from breaking during cooking.
Penyimpanan & hidangan
Store cooled Piang Kacang Hitam in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
