Kacang Putih
Makan Tengah Hari • Malaysia
How to Make Kacang Putih (Traditional & Healthy Version)
Kacang Putih is a beloved Malaysian vegetarian snack that features a delightful medley of roasted legumes, lentils, and spices. With its roots in the Indian-Muslim (Mamak) community, this crunchy treat has become a staple among Malaysians of all backgrounds, especially during festive occasions and gatherings. The name 'Kacang Putih' literally means 'white nuts', but the snack is anything but plain – it bursts with flavors and textures, making it irresistible to both young and old. Traditionally sold by street-side vendors and at pasar malam (night markets), Kacang Putih showcases Malaysia’s multicultural culinary heritage, blending local spices like kunyit (turmeric) and biji sawi (mustard seeds) with wholesome ingredients such as kacang kuda (chickpeas) and kacang dal (split peas). This healthy version is oven-roasted instead of deep-fried, preserving its authentic crunch while reducing excess oil. The result is a guilt-free snack that’s perfect for mindful eaters, yet retains all the nostalgic taste Malaysians love.
Bahan-bahan(untuk 1 cup per serving (approx. 60g), suitable for a light Malaysian lunch or snack)
- 1/2 cup Kacang kuda (chickpeas), cooked (soaked overnight & boiled)
- 1/2 cup Kacang dal (yellow split peas), cooked (soaked 4 hours & boiled)
- 1/2 cup Kacang tanah (peanuts), raw (skin removed)
- 10 leaves Kari daun (curry leaves), fresh (washed & dried)
- 1 tsp Biji sawi (mustard seeds)
- 1/4 tsp Kunyit serbuk (turmeric powder)
- 1/4 tsp Serbuk cili (chili powder) (optional for heat) - pilihan
- 1 tbsp Minyak jagung (corn oil) or minyak kelapa (coconut oil) (use sparingly)
- 1/2 tsp Garam halus (fine salt) (to taste)
- 1/4 tsp Lada hitam (black pepper) (freshly ground) - pilihan
Arahan
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2 minutes
Ensure even heat distribution for crispier legumes.
- 2
Spread the cooked kacang kuda, kacang dal, and raw peanuts evenly on the tray. Pat them dry with a kitchen towel to remove excess moisture.
5 minutes
Dry legumes roast more evenly and stay crispier.
- 3
Drizzle minyak jagung or minyak kelapa over the legumes. Add kunyit serbuk, biji sawi, and serbuk cili (if using). Toss gently to coat all ingredients.
3 minutes
Mix thoroughly for uniform flavor and color.
- 4
Add curry leaves on top and sprinkle garam halus and lada hitam. Toss again lightly.
2 minutes
Curry leaves infuse an aromatic flavor – don’t skip them!
Kenapa hidangan ini sihat
This Kacang Putih recipe is a healthy choice because it utilizes oven roasting to reduce unhealthy fat, making it suitable for calorie-conscious individuals. The combination of legumes and spices not only delivers flavor but also packs in nutrients like protein, fiber, and micronutrients. Minimal oil and no artificial additives make this snack clean and nourishing—perfect for those looking to enjoy traditional Malaysian flavors without compromising on health.
Kacang Putih is rich in plant-based protein and dietary fiber, especially from chickpeas and split peas, supporting digestive health and satiety. The roasted method minimizes oil content compared to deep frying, lowering overall fat and calorie count. Curry leaves add antioxidants and essential minerals like iron and calcium. Mustard seeds and turmeric provide anti-inflammatory benefits, while peanuts contribute healthy fats and vitamin E. This snack is suitable for vegetarian diets and can be adapted for vegan or gluten-free needs.
Petua
- 💡Tip 1: Ensure all legumes are completely dry before roasting for maximum crunch.
- 💡Tip 2: Use fresh curry leaves to elevate the aroma and flavor.
- 💡Tip 3: Stir the mixture frequently during roasting to prevent uneven browning.
Penyimpanan & hidangan
Store cooled Kacang Putih in an airtight container at room temperature for up to 1 week. Keep away from moisture to maintain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
