Method
- Dissolve yeast and sugar in 100ml warm water; rest 10 minutes.
- Combine flour and salt. Add yeast, oil, milk, egg and remaining water. Knead 8 minutes. Rise 60 minutes.
- Punch down. Divide into 8 balls. Flatten each. Place 2 tbsp red bean paste in the centre. Fold over to enclose; pinch closed.
- Place seam-side down on a baking sheet. Brush with egg yolk.
- Bake at 180°C for 20-25 minutes until deeply golden.
- Bake at 180?C for 20-25 minutes until deeply golden brown.
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.
Cultural Note
Roti kacang is the Brunei sweet bean bun — sold from morning bakeries and tea shops. The dish reflects Brunei-Chinese-Malay culinary fusion; sweet red bean paste came with Chinese immigrants.
