Roti Kacang Merah
Makan Tengah Hari • Malaysia
How to Make Bun Kacang Merah (Traditional & Healthy Version)
Bun Kacang Merah is a beloved Malaysian sweet bun filled with luscious red bean paste, commonly found in local bakeries and pasar malam (night markets). Rooted in Malaysia’s multicultural heritage, this treat draws inspiration from Chinese Peranakan traditions, yet has been embraced by Malaysians of all backgrounds. The soft and fluffy bread envelops a naturally sweetened kacang merah (red bean) filling, making it a nostalgic comfort food for many. This healthy version of Bun Kacang Merah uses whole wheat flour and minimal sugar, letting the natural creaminess of the red beans shine. The filling is gently sweetened and enhanced with a hint of pandan for a fragrant, local twist. Whether enjoyed as a snack, breakfast, or lunch, these buns are perfect for anyone looking for an authentic Malaysian bakery experience, made lighter and healthier for today’s diet-conscious eaters. Indulge in a guilt-free taste of Malaysia’s rich culinary tapestry with this wholesome rendition.
Bahan-bahan(untuk 2 medium-sized buns)
- 1 cup Whole wheat flour (tepung gandum)
- 1 teaspoon Active dry yeast (yis kering)
- 1/3 cup Warm water
- 2 tablespoons Coconut sugar (gula melaka (grated))
- 1/4 teaspoon Salt (garam)
- 1 tablespoon Coconut oil (minyak kelapa)
- 1/2 cup Cooked red beans (kacang merah, mashed)
- 1 piece Pandan leaf (daun pandan, knotted) - pilihan
- 2 tablespoons Low-fat milk (susu rendah lemak or use santan for vegan) - pilihan
- 1 teaspoon White sesame seeds (bijan putih, for topping) - pilihan
Arahan
- 1
In a bowl, combine warm water, yeast, and 1 tablespoon coconut sugar. Let it sit until bubbly, about 5 minutes.
5 minutes
Ensure water is not too hot to avoid killing the yeast.
- 2
Add whole wheat flour, salt, and coconut oil to the yeast mixture. Mix and knead until a smooth dough forms. Cover and let rise until doubled, about 1 hour.
10 minutes
Use a damp cloth to cover the dough for an even rise.
- 3
Prepare the filling: In a saucepan, mash cooked red beans with remaining coconut sugar and pandan leaf. Cook on low heat until thickened. Remove pandan leaf and let filling cool.
15 minutes
Stir constantly to prevent sticking.
- 4
Punch down the dough and divide into 2 equal pieces. Flatten each piece, spoon red bean filling in the center, and seal to form a bun.
5 minutes
Pinch the seams well to avoid leakage.
Kenapa hidangan ini sihat
This recipe uses whole grains, minimal added sugars, and natural ingredients, making it a smart choice for those seeking healthier Malaysian snacks. By replacing refined flour with whole wheat and using healthy fats like coconut oil, the buns are more nutritious, lower in empty calories, and suitable for energy-conscious diets.
Bun Kacang Merah offers a rich source of plant-based protein and dietary fiber from red beans and whole wheat flour, promoting digestive health and sustained energy. Coconut oil provides healthy fats, while coconut sugar (gula melaka) is lower in glycemic index compared to refined sugar. The inclusion of pandan adds antioxidants and a fragrant aroma without extra calories.
Petua
- 💡Tip 1: Mash red beans until very smooth for a creamy filling.
- 💡Tip 2: Adding a knotted pandan leaf while cooking the beans boosts fragrance.
- 💡Tip 3: Use parchment paper to prevent buns from sticking to the baking tray.
Penyimpanan & hidangan
Store cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven or steamer to restore softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
