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Mochi Kacang Hitam
Makan Tengah Hari • Malaysia
How to Make Mochi Black Bean (Traditional & Healthy Version)
Mochi Black Bean is a beloved treat in Malaysia, often enjoyed as a delightful lunch or snack. Rooted in the multicultural fabric of Malaysian cuisine, this dish beautifully blends soft, chewy mochi made from glutinous rice flour (tepung pulut) with a naturally sweet black bean (kacang hitam) filling. Its subtle sweetness and unique texture make it a favorite amongst all ages. The addition of pandan leaves infuses the mochi with an irresistible aroma, reflecting Malaysia’s fondness for local, fragrant ingredients. As a vegetarian-friendly option, Mochi Black Bean is a testament to Malaysia’s culinary versatility, drawing inspiration from Chinese Peranakan (Nyonya) and local Malay traditions. This healthier version is lightly sweetened and steamed rather than fried, making it suitable for calorie-conscious eaters. The combination of black beans and glutinous rice flour creates a satisfying, energy-boosting dish that is perfect for a mid-day meal or festive occasions. Whether served during family gatherings or as a special treat, this mochi variation captures the essence of Malaysian multiculturalism and love for wholesome, home-cooked food.
Bahan-bahan(untuk 3 pieces of mochi per serving)
- 1 cup Glutinous rice flour (Tepung pulut)
- 1/2 cup Cooked black beans (Kacang hitam, drained and mashed)
- 1 leaf Pandan leaf (Tied into a knot)
- 1/4 cup Coconut milk (Santan, light version preferred)
- 1/4 tsp Fine sea salt
- 2 tbsp Brown sugar (Gula perang, can use gula Melaka for aroma)
- 1/2 cup Water (For dough)
- 2 tbsp Cornstarch (For dusting, prevents sticking)
- 1 tbsp Toasted white sesame seeds (Optional, for garnish) - pilihan
- As needed Banana leaf (Optional, for serving) - pilihan
Arahan
- 1
Prepare the black bean filling by mashing the cooked black beans with 1 tablespoon of brown sugar and a pinch of salt. Cook over low heat with the pandan leaf until thickened and fragrant, about 5 minutes. Remove pandan leaf and cool.
5 minutes
Ensure beans are well-drained for a smooth, non-runny filling.
- 2
In a mixing bowl, combine glutinous rice flour, remaining sugar, salt, and coconut milk. Gradually add water and mix until a soft dough forms.
3 minutes
Add water slowly to avoid a runny dough consistency.
- 3
Divide the dough into equal portions (about 6 pieces). Flatten each piece into a disc.
2 minutes
Lightly dust hands with cornstarch to prevent sticking.
- 4
Place a spoonful of black bean filling in the center of each disc. Carefully wrap and seal the dough around the filling to form a smooth ball.
4 minutes
Pinch edges well to avoid leakage during steaming.
Kenapa hidangan ini sihat
This healthy Mochi Black Bean recipe is steamed, not fried, reducing unnecessary fats and calories. It relies on natural sweetness from black beans and moderate sugar, avoiding heavy syrups or artificial additives. The use of coconut milk (santan) in moderation adds creaminess without adding excess calories, and the fiber-rich filling ensures lasting satiety. This makes it an ideal option for weight management, heart health, and overall wellness.
Mochi Black Bean is rich in plant-based protein and dietary fiber from black beans (kacang hitam), helping to keep you full for longer. Glutinous rice flour provides slow-releasing carbohydrates for sustained energy. Coconut milk (santan) offers healthy fats, while using a light version keeps saturated fat in check. This recipe is low in cholesterol and, when sweetened with brown sugar or gula Melaka, provides trace minerals like potassium and magnesium. It's naturally gluten-free and vegetarian, making it suitable for many diets.
Petua
- 💡Tip 1: Use freshly mashed black beans for the smoothest, creamiest filling.
- 💡Tip 2: Tie pandan leaf into a knot for easier removal and maximum aroma infusion.
- 💡Tip 3: Lightly oil banana leaves or parchment to prevent sticking during steaming.
Penyimpanan & hidangan
Store leftover mochi in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Let refrigerated mochi come to room temperature before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
