Kampung Kacang Puteh: The Incredible Story of Ipoh’s Snack Empire
When my younger brother heard I was heading to Ipoh, he suggested I visit Kampung Kacang Puteh in Buntong—the legendary birthplace of Malaysia’s most iconic snack. It is one of the few places in the world where an entire village is officially dedicated to the production of a single type of food!
My husband was initially bemused; he thought I was joking about a village literally named after “white nuts.” He was lukewarm until I showed him photos of the colorful, crunchy snacks. As a huge fan of kacang puteh, he was suddenly all in!
What exactly is Kacang Puteh?
For the uninitiated, Kacang Puteh (Malay for “white nuts”) is a nostalgic, savory snack mix. Traditionally sold by Indian street vendors in paper cones, it’s a medley of steamed or fried beans, chickpeas, broad beans, seasoned nuts, and various crunchy murukku and crackers. It’s the ultimate Malaysian comfort snack—salty, spicy, and incredibly addictive.
Why the name “White Nuts”?
The term originally referred to the creamy white color of the primary ingredient: the chickpea. While the modern assortment includes vibrant reds and greens, the name stuck for several reasons:
- The Original Ingredient: Introduced by Indian immigrants from Tamil Nadu, the treat initially centered around boiled or steamed chickpeas.
- A Catch-all Term: As variety increased, “Kacang Puteh” remained the general brand for the entire assortment.
- The Vendor’s Call: Historically, vendors would walk the streets calling out “Kacang Puteh… Kacang Puteh…”, cementing the name in Malaysian culture.
A History Forged in Resilience: The 1973 Tragedy
The story of this village is as gritty as it is inspiring. The original settlement was located at the foot of the Gunung Cheroh limestone caves, near the famous Kallumalai Murugan Temple.
However, on October 18, 1973, tragedy struck. Just days before Deepavali, heavy rains caused a massive portion of the limestone cliff to collapse. The rockslide buried 20 houses and claimed 40 lives. Many victims were never recovered and remain buried beneath the cliffs to this day.
The Perak government declared the area unsafe and relocated the survivors to Buntong. Today, the thriving shops are run by 3rd and 4th generation descendants—a true testament to the community’s resilience. Every year, survivors return to the original site to hold prayers for those lost.
The Shopping Spree: Finding the Best Crunch
As we walked through the village, I asked a local lady for her favorite shop. She gave us the most honest advice: “It’s more or less the same—how different can it be? They’re all good!”
While we only scratched the surface (passing big names like D.N.S, Warisan, PKH, and TMS), we spent our time at two standout spots:
1. CTS Kacang Puteh (A 4th-Gen Family Business) They gave us a great insider tip: Look for the logo. While they carry some outside products for variety, the items bearing their own logo follow their specialized, traditional family recipes.
- Website: ctskacangputeh.com.my
2. Enak & Rangup (The “Taste Test” Champion) This shop was fantastic because of its tester station—you can try before you buy! They also stock unique brands of papadam and traditional Indian desserts. Both my brother and I agreed that this was our favorite. In fact, my brother went back two weeks later to stock up for Chinese New Year!
Facebook: Enak & Rangup
🤝 The “Cousin Network”: The village is a tight-knit network of relatives. Even when disaster strikes—like the fire that destroyed the DNS processing shop in 2022—the community rallies. DNS has since rebuilt and remains Malaysia’s first and largest exporter of these snacks!
🏁 The Verdict: Why Buy Direct? 👍👍
My husband went into a total “shopping frenzy” because the value was unbeatable. Buying directly from Buntong means:
- Fresher: You’re getting it straight from the fryer/steamer.
- Traditional: Owners are directly involved in maintaining quality.
- Cheapest: These are the lowest factory-direct prices in Malaysia.
Bonus Tip: Buntong also produces the famous Ipoh crunchy bean sprouts! The secret? The area sits on a rich limestone aquifer, and the mineral-heavy underground water is what makes the bean sprouts here (and the snacks!) taste better than anywhere else in the world.
If you’re in Ipoh, skip the supermarket aisle and head straight to the source. You aren’t just buying snacks; you’re supporting a piece of living history.
