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
Arahan langkah demi langkah
Step 1 · Prepare the black beans by soaking overnight and boiling until soft
Prepare the black beans by soaking overnight and boiling until soft. Mash with brown sugar and a pinch of salt to form a paste.
Step 2 · In a large bowl
In a large bowl, mix all-purpose flour, wholemeal flour, baking powder, and salt. Whisk to combine.
Step 3 · Add santan
Add santan, pandan juice, and water to the dry ingredients. Mix until a smooth, slightly thick batter forms.
Step 4 · Heat a non-stick pan over medium-low flame and lightly brush with oil
Heat a non-stick pan over medium-low flame and lightly brush with oil.
Step 5 · Pour a ladleful of batter into the pan to form a small pancake
Pour a ladleful of batter into the pan to form a small pancake. Spoon 1-2 tablespoons of black bean paste into the center. Cover with a little more batter to seal.
Step 6 · Cook for 2-3 minutes until bubbles appear and the underside is golden
Cook for 2-3 minutes until bubbles appear and the underside is golden. Flip and cook another 2-3 minutes until both sides are cooked through.
Step 7 · Remove from pan and repeat with remaining batter and filling
Remove from pan and repeat with remaining batter and filling. Serve warm, optionally garnished with extra pandan leaves or sesame seeds.
Mengapa resipi 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.
Nota tentang tradisi
Kuih Kacang Hitam is a testament to Malaysia’s multicultural culinary landscape, often enjoyed at breakfast stalls in Penang and Kuala Lumpur. While inspired by Korean street food, its local twist using pandan and santan makes it distinctly Malaysian. It’s a popular snack during morning markets and family gatherings, reflecting the nation’s love for sweet, wholesome kuih.