Traditional Putu Kacang Recipe - Authentic Malaysian Mung Bean Cookies
Putu Kacang: Crispy Malaysian Mung Bean Cookies
This Putu Kacang recipe brings you the authentic taste of traditional Malaysian mung bean cookies - crispy on the outside with a melt-in-your-mouth texture that's perfectly balanced between nutty and sweet. Unlike modern cookies, these gluten-free treats get their unique texture from roasted mung beans and require no baking, making them a healthier alternative.
Originally from Malay villages, these golden cookies were traditionally made for special occasions but are now enjoyed as everyday snacks. The secret lies in the slow roasting process that brings out the natural sweetness of the beans. Follow our step-by-step guide to make this heritage recipe just like Malaysian grandmothers do!
Putu Kacang Recipe
Ingredients
- 1 kg skinless mung beans (kacang hijau)
- 1 kg icing sugar (ayak/sifted)
Note: Use high-quality Malaysian mung beans for authentic flavor. The beans must be completely skinless for smooth texture.
Equipment
- Heavy pan or wok
- Blender/food processor
- Fine sieve
- Wooden mold (acuan kayu)
- Baking tray
- Mixing bowls
Tip: Read reviews of the best food processors if you need help choosing kitchen equipment for traditional recipes.
Step-by-Step Instructions
1. Dry Roast Mung Beans
Heat a heavy pan or wok over medium-low heat. Add mung beans and dry roast (no oil) for 15-20 minutes, stirring constantly until fragrant and lightly golden. This enhances the natural nutty flavor.
2. Cool Completely
Spread roasted beans on a tray to cool completely (about 1 hour). This prevents moisture buildup when blending and ensures crisp results.
3. Wash & Dry
Rinse beans briefly to remove any dust, then drain thoroughly and pat dry with clean cloth. They must be completely dry before blending.
4. Blend to Powder
Process cooled beans in batches until super fine. Sieve to remove any coarse particles - this gives the signature melt-in-mouth texture.
5. Mix with Sugar
Combine bean powder with sifted icing sugar. Mix thoroughly until uniform. The mixture should hold shape when pressed.
6. Rest Overnight
Cover mixture and leave at room temperature for 8-12 hours. This allows moisture to distribute evenly for perfect texture.
7. Mold & Sun-Dry
Press mixture firmly into traditional wooden molds. Arrange on trays and sun-dry for 2-3 hours until slightly firm. This develops the crisp exterior.
Pro Tips for Perfect Putu Kacang
Roasting Secrets
Roast on lowest heat possible - the slower the roast, the more intense the flavor. Stir constantly to prevent burning.
Texture Matters
Sieve the blended beans at least twice for ultra-fine texture. Any coarse bits will make cookies crumbly.
Humidity Control
Make on sunny days only. Humidity makes cookies sticky. If rainy, dry in oven at 50°C with door slightly open.
Frequently Asked Questions
Can I use other beans?
Traditional recipes use only mung beans, but you can experiment with split peas (kacang pea) for variation. Texture will differ slightly.
How long do they keep?
Store in airtight container with silica gel packet for up to 3 weeks. The sugar acts as natural preservative.
Why sun-drying?
Sun-drying creates the signature crisp shell while keeping interior slightly moist. It also enhances the natural sweetness.
🌞 Preserving Tradition
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