Cara membuat
- Larutkan ragi dan gula dalam 100 ml air hangat; diamkan 10 menit.
- Campur tepung dan garam. Tambahkan ragi, minyak, susu, telur, dan sisa air. Uleni 8 menit. Diamkan mengembang 60 menit.
- Kempiskan adonan. Bagi menjadi 8 bola. Pipihkan tiap bola. Letakkan 2 sendok makan pasta kacang merah di tengah. Lipat menutupi; pencet sambungan.
- Letakkan dengan sambungan menghadap bawah di loyang panggang. Olesi dengan kuning telur.
- Panggang pada suhu 180 derajat Celsius selama 20-25 menit hingga keemasan tua.
- Panggang pada suhu 180 derajat Celsius selama 20-25 menit hingga keemasan tua.
Common questions
Can Roti Kacang be made ahead?
Roti Kacang is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Roti Kacang spicy?
Roti Kacang as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Roti Kacang vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Roti Kacang to make at home?
Roti Kacang sits at intermediate difficulty — total time about 115 minutes. The ingredients are not unusual but the timing requires attention.
Can Roti Kacang be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Roti kacang adalah roti kacang manis khas Brunei - dijual dari toko roti pagi dan kedai teh. Hidangan ini mencerminkan fusi kuliner Brunei-Tionghoa-Melayu; pasta kacang merah manis datang bersama imigran Tionghoa.
