Black Bean Pancake
Sarapan • Malaysia
How to Make Black Bean Pancake (Traditional & Healthy Version)
Black Bean Pancake, known locally as 'Kuih Kacang Hitam,' is a beloved breakfast treat in Malaysia’s vibrant multicultural food scene. This soft, slightly chewy pancake is made with wholesome black beans and is often enjoyed fresh off the pan in morning markets across the country. Drawing inspiration from the Korean 'Hotteok,' Malaysian Black Bean Pancake incorporates local flavors and ingredients, such as pandan and santan (coconut milk), making it uniquely Malaysian. The sweet, nutty filling of black beans is perfectly balanced by the light, airy pancake exterior. This dish reflects the harmonious blend of Chinese, Malay, and even Korean influences found in Malaysian cuisine, showing how the country’s diverse communities celebrate food. The Black Bean Pancake is not only delicious but also a nutritious option, providing a good source of plant-based protein and fiber. Perfect for breakfast, brunch, or as a healthy snack, it’s a wholesome way to start your day and a great example of how traditional Malaysian recipes can be adapted for a modern, health-conscious lifestyle.
Bahan-bahan(untuk 2 medium pancakes per serving)
- 1/2 cup Black beans (kacang hitam, cooked and mashed)
- 1 cup All-purpose flour (tepung gandum)
- 2 tbsp Wholemeal flour (adds fiber)
- 1/3 cup Santan (coconut milk) (light or diluted)
- 2 tbsp Pandan juice (freshly extracted for aroma)
- 2 tbsp Brown sugar (gula perang, or substitute with palm sugar)
- 1/4 tsp Salt (for balance)
- 1 tsp Baking powder
- 1/3 cup Water (adjust for batter consistency)
- 1 tbsp Neutral oil (for pan-frying, e.g. canola or sunflower)
Arahan
- 1
Prepare the black beans by soaking overnight and boiling until soft. Mash with brown sugar and a pinch of salt to form a paste.
5 minutes
You can use canned black beans for convenience—just rinse thoroughly.
- 2
In a large bowl, mix all-purpose flour, wholemeal flour, baking powder, and salt. Whisk to combine.
3 minutes
Sifting the flour will make your pancakes fluffier.
- 3
Add santan, pandan juice, and water to the dry ingredients. Mix until a smooth, slightly thick batter forms.
4 minutes
Adjust water as needed for a pourable but thick batter.
- 4
Heat a non-stick pan over medium-low flame and lightly brush with oil.
2 minutes
Use a paper towel to evenly spread a thin layer of oil.
Kenapa hidangan ini sihat
This healthy recipe is low in refined sugars and high in dietary fiber and protein, making it ideal for those looking to maintain energy and support healthy digestion. The use of wholemeal flour and plant-based ingredients makes it suitable for vegetarians and those mindful of their cholesterol. Lightly pan-fried with minimal oil, this dish is a wholesome, guilt-free breakfast or snack.
Black Bean Pancake is rich in plant-based protein from black beans and fiber from wholemeal flour. Black beans are a good source of folate, iron, and magnesium, supporting heart health and sustained energy. Using santan (coconut milk) in moderation provides healthy fats, while pandan adds antioxidants and natural aroma. The recipe limits added sugars and uses brown or palm sugar for a lower glycemic impact.
Petua
- 💡Tip 1: Mash the black beans very finely for a creamier filling.
- 💡Tip 2: Use fresh pandan leaves for the most authentic aroma.
- 💡Tip 3: Cook pancakes on low heat to prevent burning and ensure even cooking.
Penyimpanan & hidangan
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a non-stick pan or in a microwave before serving. Black bean filling can be made in advance and stored separately.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 190.0 kcal |
