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Steamed Black Bean Dumpling
Minuman • Malaysia
How to Make Steamed Black Bean Dumpling (Traditional & Healthy Version)
Steamed Black Bean Dumpling, known locally as 'Kuih Kacang Hitam Kukus,' is a beloved delicacy in Malaysia’s vibrant Chinese-Malaysian community. These dumplings feature a soft, translucent skin encasing a savory-sweet filling of black beans, onion, and local aromatics, all gently steamed to perfection. In Malaysia, dumplings are more than just a snack—they represent togetherness and are often enjoyed during family gatherings, festival seasons, or as part of a dim sum breakfast. The beauty of this dish lies in its simplicity and the use of locally sourced ingredients such as daun pandan (pandan leaves) for subtle fragrance and lemongrass for a touch of citrusy freshness. By steaming instead of frying, this recipe retains the traditional texture while making it suitable for health-conscious eaters. The black bean filling is rich in plant-based protein and fiber, making these dumplings a nourishing choice for vegetarians and those tracking their macros. The soft, chewy skin paired with the aromatic, hearty filling embodies the multicultural spirit of Malaysian cuisine.
Bahan-bahan(untuk 3 medium dumplings per serving)
- 1 cup Black beans (kacang hitam, soaked overnight and boiled until tender)
- 2 tablespoons Shallots (finely chopped, bawang merah kecil)
- 1 clove Garlic (minced)
- 1 stalk Lemongrass (finely sliced, serai)
- 1 piece Pandan leaf (daun pandan, knotted)
- 3/4 cup Rice flour (for the dumpling skin)
- 1/4 cup Tapioca flour (to add elasticity)
- 1/2 cup Water (adjust as needed for dough)
- 1 tablespoon Light soy sauce (for seasoning)
- 1 teaspoon Sesame oil (for fragrance)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon White pepper (to taste) - pilihan
Arahan
- 1
Prepare the black beans by soaking overnight, then boiling until tender. Mash coarsely with a fork.
5 minutes
Soaking beans softens them, making them easier to digest and faster to cook.
- 2
Heat a non-stick pan over low heat. Add sesame oil, then sauté shallots, garlic, lemongrass, and pandan leaf until fragrant.
3 minutes
Use low heat to prevent burning and preserve aromatics’ flavors.
- 3
Stir in the mashed black beans, light soy sauce, salt, and white pepper. Mix well. Cook until filling is dry and aromatic. Remove pandan leaf. Let cool.
5 minutes
Ensure the filling is not too wet to avoid tearing the dumpling skin.
- 4
To make the dumpling skin, mix rice flour, tapioca flour, and a pinch of salt in a bowl. Gradually add water, stirring until a soft, pliable dough forms.
3 minutes
Add water slowly; the dough should be smooth and not sticky.
Kenapa hidangan ini sihat
This dish is a healthy Malaysian snack or light meal because it's low in saturated fat, cholesterol-free, and packs wholesome plant protein. The use of steaming instead of deep-frying retains nutrients and avoids excess calories. With simple, fresh ingredients, these dumplings are suitable for those monitoring calories and seeking balanced nutrition.
Steamed Black Bean Dumplings are high in plant-based protein and fiber, essential for digestive health and satiety. Black beans provide iron, folate, magnesium, and antioxidants, supporting energy and immune function. Using rice and tapioca flour keeps the dish naturally gluten-free, and steaming minimizes oil usage, reducing overall fat content. Lemongrass and pandan add phytonutrients and fragrance without extra calories.
Petua
- 💡Tip 1: Use freshly boiled black beans for optimal texture and taste.
- 💡Tip 2: Cover the dough with a damp cloth while working to prevent it from drying out.
- 💡Tip 3: Add a little extra pandan or lemongrass for an aromatic burst.
Penyimpanan & hidangan
Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Re-steam for 5 minutes before serving to restore texture. Avoid microwaving to prevent the skin from becoming tough.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
