Cucur Kacang Hijau
Makan Tengah Hari • Malaysia
How to Make Cucur Kacang Hijau (Traditional & Healthy Version)
Cucur Kacang Hijau is a beloved Malaysian snack or lunch item cherished for its comforting flavors and wholesome ingredients. Originating from the multicultural tapestry of Malaysia, this dish combines the earthy taste of mung beans (kacang hijau) with a light, crispy batter, making it a favorite at pasar malam (night markets) and family gatherings. The hearty mung beans offer a delightful bite, while the subtle sweetness and aroma that comes from using fresh pandan leaves create an irresistible snack that appeals to all ages. In Malaysia, vegetarian recipes like Cucur Kacang Hijau highlight the local love for plant-based cuisine and showcase ingredients such as santan (coconut milk) and locally grown herbs. Its simple preparation, rich in tradition, and use of accessible pantry staples make it an ideal choice for health-conscious individuals. Whether enjoyed with a cup of teh tarik or as part of a light lunch spread, this cucur delivers both nutrition and satisfaction, reflecting Malaysia’s vibrant culinary heritage.
Bahan-bahan(untuk 4-5 medium cucur per serving)
- 1/2 cup Kacang hijau (mung beans) (soaked overnight)
- 3/4 cup Tepung gandum (all-purpose flour)
- 1/4 cup Santan (coconut milk) (light)
- 1 leaf Pandan leaf (knotted, optional for aroma) - pilihan
- 1/2 tsp Baking powder
- 1/4 tsp Garam (salt)
- 1 tbsp Gula perang (brown sugar)
- 1/2 cup Air (water) (adjust to consistency)
- For shallow frying Minyak sawit (palm oil) (or use canola for health)
- 2 stalks Daun bawang (spring onion) (finely sliced, optional) - pilihan
Arahan
- 1
Rinse and soak kacang hijau overnight. Drain and boil with pandan leaf until tender but not mushy (about 10 minutes). Discard pandan leaf and drain beans.
15 minutes
Soaking reduces cooking time and aids digestion.
- 2
In a large bowl, mix tepung gandum, baking powder, garam, and gula perang. Add santan and water gradually to form a smooth, thick batter.
5 minutes
Avoid over-mixing to keep cucur light and airy.
- 3
Gently fold boiled kacang hijau and daun bawang into the batter.
2 minutes
Ensure even distribution for balanced taste.
- 4
Heat minyak sawit in a non-stick pan over medium heat. Using a spoon, drop small portions of batter into the oil.
2 minutes
Test oil with a drop of batter; it should sizzle gently.
Kenapa hidangan ini sihat
This healthy Malaysian recipe is a great choice for calorie-conscious eaters. Mung beans are a low-GI legume, ideal for maintaining steady blood sugar. Shallow frying instead of deep-frying, plus minimal added sugars, make this version lighter and lower in fat than traditional recipes. It’s a wholesome, plant-based option packed with nutrients, fiber, and flavor.
Cucur Kacang Hijau is rich in plant-based protein and fiber from mung beans, which support digestion and sustained energy. Using light santan provides beneficial fats with a creamy texture while keeping calories moderate. The inclusion of pandan and spring onions adds vitamins, minerals, and antioxidants. This dish is naturally cholesterol-free, low in saturated fat, and contains complex carbohydrates for balanced nutrition.
Petua
- 💡Tip 1: Soak mung beans overnight for best texture and digestibility.
- 💡Tip 2: Use light santan to reduce calories without sacrificing flavor.
- 💡Tip 3: Add chopped daun bawang for color and a mild oniony aroma.
Penyimpanan & hidangan
Store cooled cucur in an airtight container at room temperature for up to 1 day. For longer freshness, refrigerate and reheat in an oven or air fryer to retain crispness. Avoid microwaving to prevent sogginess.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
