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.
Ingredients
- 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)
- 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)
Step-by-step instructions
Step 1 · Rinse and soak kacang hijau overnight
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.
Step 2 · In a large bowl
In a large bowl, mix tepung gandum, baking powder, garam, and gula perang. Add santan and water gradually to form a smooth, thick batter.
Step 3 · Gently fold boiled kacang hijau and daun bawang into the batter
Gently fold boiled kacang hijau and daun bawang into the batter.
Step 4 · Heat minyak sawit in a non-stick pan over medium heat
Heat minyak sawit in a non-stick pan over medium heat. Using a spoon, drop small portions of batter into the oil.
Step 5 · Fry cucur in batches
Fry cucur in batches, turning until both sides are golden brown and crispy (about 3 minutes per side).
Step 6 · Drain on paper towels to remove excess oil
Drain on paper towels to remove excess oil. Serve warm with your favorite sambal or as is.
Why this recipe is healthy
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.
A note on tradition
Cucur Kacang Hijau has roots in the Malay heartlands and is a staple at Ramadan bazaars and festive gatherings. It reflects Malaysia’s tradition of using local legumes and herbs in everyday cooking. Often enjoyed as a snack or lunch with family and friends, its simple preparation highlights the communal spirit of Malaysian cuisine.