Kacang Hitam
Makan Tengah Hari • Malaysia
How to Make Kacang Hitam (Traditional & Healthy Version)
Kacang Hitam, or Black Bean Soup, is a beloved Malaysian vegetarian dish enjoyed across the nation, especially for lunch or as a light mid-day meal. Rooted in Malaysia’s multicultural culinary heritage, Kacang Hitam brings together the earthy flavors of black beans, the delicate sweetness of gula Melaka (palm sugar), and the fragrant notes of pandan leaves. This comforting soup is traditionally simmered with fresh ingredients, making it both wholesome and satisfying. Originating from Chinese-Malaysian kitchens, Kacang Hitam has become a staple in many Malaysian homes and is often served during family gatherings or festive occasions. The blend of local ingredients such as santan (coconut milk), pandan, and gula Melaka showcases the unique fusion of taste and aroma that typifies Malaysian cuisine. Its velvety smooth texture and subtle sweetness make it a favorite for anyone seeking a nourishing, meat-free meal. With a focus on health-conscious cooking, this recipe ensures you can enjoy all the authentic flavors of Kacang Hitam without excess calories, making it a great option for vegetarians and anyone tracking their nutrition.
Bahan-bahan(untuk 1 medium bowl (about 350ml per serving))
- 1 cup Dried black beans (kacang hitam) (soaked overnight)
- 4 cups Water (filtered)
- 2 pieces Pandan leaves (knotted)
- 2 tablespoons Gula Melaka (palm sugar) (finely chopped)
- 1/2 cup Santan (light coconut milk) (reduced fat)
- 1/4 teaspoon Salt (to taste)
- 2 slices Ginger (fresh) - pilihan
- 1 teaspoon Stevia or monk fruit sweetener (optional, for sugar reduction) - pilihan
Arahan
- 1
Drain soaked black beans and rinse well. Place beans in a pot with 4 cups of water.
3 minutes
Soaking beans overnight reduces cooking time and enhances digestibility.
- 2
Add pandan leaves and ginger slices to the pot. Bring to a boil over medium-high heat.
5 minutes
Use fresh pandan for the most aromatic result.
- 3
Reduce heat to low and simmer for 15 minutes, or until beans are soft.
15 minutes
Skim off any foam for a clearer soup.
- 4
Remove pandan and ginger. Stir in gula Melaka until fully dissolved.
2 minutes
Add sweetener gradually and taste as you go.
Kenapa hidangan ini sihat
This Kacang Hitam recipe uses reduced-fat santan and less sugar, supporting weight management and heart health. The high fiber content aids digestion and keeps you full longer, making it ideal for calorie-conscious eaters. By incorporating local ingredients and limiting processed additives, this dish delivers authentic Malaysian flavor in a healthier, more nourishing way.
Kacang Hitam is a nutrient-dense dish, rich in plant-based protein, dietary fiber, iron, and magnesium from black beans. The use of santan (light coconut milk) adds healthy fats and a creamy texture, while pandan leaves provide antioxidants. Gula Melaka, a natural sweetener, is lower on the glycemic index compared to refined sugars. This dish is cholesterol-free, gluten-free, and suitable for vegetarians, making it a balanced option for those seeking wholesome Malaysian recipes.
Petua
- 💡Tip 1: Soak black beans overnight to shorten cooking time and improve texture.
- 💡Tip 2: Use fresh pandan leaves for the most authentic aroma.
- 💡Tip 3: Adjust sweetness to your taste and health needs by combining gula Melaka with natural sweeteners.
Penyimpanan & hidangan
Store cooled Kacang Hitam in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or santan to restore desired consistency.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
