Sunday, August 23, 2009

Kuih Koci/Glutinous Rice Cake with Coconut Filling

Here is another favorite kuih in Malaysia. Kuih Koci is steamed glutinous rice flour filled with sweet grated coconut or sweet peanut paste, wrapped in banana leaf, the shape is like a pyramid or cone, is a delicious and a classic Malaysian dessert that is suitable for breakfast or tea time snacks. Usually, the color of Kuih Koci is either white or green.

Definations of Kuih


300 grm glutinous rice flour
½ tsp of salt
1 tsp of pandan paste – if you like it green
1 cup of coconut milk – you might need more or less
About 16 pieces of 6”x 8” banana leaves - blanch in hot water, wipe dry and grease with oil

Ingredients for Filling :

300 grm of fresh grated coconut
130 grm of palm sugar (gula Melaka) or brown sugar – cut into chunks
4 tbsp of water
2 tsp of cornstarch + 2 tbsp of water

1. To make the filling cook the palm sugar and water until sugar dissolved. Add in the grated coconut, stir and cook until almost dry, then add in the cornstarch mixture and stir until the mixture thickens. Set it aside to cool.
2. To make the dough, put the glutinous rice flour and salt in a mixing bowl. Slowly add in the coconut milk; knead well until it forms into smooth dough. If you like the dough to be green adds in the pandan paste. Continue to knead until the color blend into the dough.
3. To make the kuih, pinch a small piece of dough (size depend on how big you want), roll it into a smooth ball and then flatten the dough. Add 1 tbsp of filling in the center of the dough. Gather up the edges to seal the filling inside.
4. Fold a piece of banana leaf into cone shape, oiled side inside. Place the filled dough ball in it, pushing gently to fill the tip of the cone as much as possible. Fold the edges over the base to close (you may secure it with a toothpick) Repeat the same to the rest of the dough.
5. Arrange the cone on a steamer tray and steam for 15 minutes in a slow boiling water.
6. Remove from steamer and allows to cool before serving.

Note: The steamer heat should not be too high. If not the kuih might burst out of the cone.

I am submitting this recipe for Merdeka Open House 2009 - MY SWEET MALAYSIA hosted by Babe in the City - KL. This is a great way to introduce Authentic and Traditional Malaysian sweet dessert to the world. Happy 52nd Birthday Day, Malaysia. Do check out Babe in the City - KL blog on 31st August 2009 for the round up.


Anonymous said...

This is the first time I see this type of cake. Very interesting. I am sure it taste great.

petite nyonya said...

Ahhhh, this brings back fond memories when my mum used to make it for sale when i was little. Her version was white skin with bunga telang color. Your pandan skin version looks just as great.

Little Corner of Mine said...

Looks lovely! I love to eat but too lazy to make this kuih.

Anonymous said...

I have leftover coconut filling. How long does that keep? Would it be advisable to put it in the freezer so I can use it for next weekend's treat?


Linda said...

yummy, my mouth is watering. Where can you find fresh grated coconut in US? Will dried grated coconut work?

Elin Chia said...

Gert, this is another delicious kuih you have made. Thumbs up. I love kuih koci. Used to buy them from the office cafeteria :)) Thanks for the recipe. Will try it one day.

ICook4Fun said...

Anon, This type of cakes is very common in SEA.

Nyonya, I wish I can get bunga telang here. I can't find the dried ones when I went home the last time.

LCOM, this kuih is pretty easy to make :)

M, you can always freeze the leftover coconut filling.

Linda, you can always get frozen fresh grated coconut from the Indian store, Asian supermarket and some groceries store here in US. It is not advisable to use the dried grated coconut.

Elin, why make when you can get it so easily back home especially now during the ramadhan month :)

Anonymous said...

Hi..thanks for visiting my blog. New style of making kuih koci nampaknye... cute jer :)

Babe_KL said...

Wow what a great attempt and I didn't know they can burst under hot steam :p

Thanks for participating ;-)

Bits said...

It is so awesome, so unique in shape! I love this kuih from small. Lovely!

ICook4Fun said...

Blogresipi, thank you.

Babe, yea of the kuih koci did burst out of the banana leaves :)

Bit of Taste, thank you.

LianneK said...

Hi Getrude,
Your Kuih Koci looks really, really good and am almost licking my screen here :-) Do you know if its possible to use dried coconut and probably wet them with coconut milk for the filling?

Jin Hooi said...

I like Kuih Koci,thanks for sharing the recipe !! Have to give this a try very soon

ICook4Fun said...

Lianne, thank you. I never use dry coconut for the filling but you can always try using it. I guess you might need a bit more water when cooking the filling.

Jin Hooi, you are welcome.

vanillasugarblog said...

oh how I would love love love to try this. I had this once in Boston, so good.

Christelle said...

Wow I love the look of these!! i remember the sweets shop at Singapre airport, I wanted to try them all, Kuih of all sorts :))

ICook4Fun said...

Dawn, I never knew they sell this at Boston :)

Christelle, you too like kueh :)

Guitarworks said...

I love Kuih Koci. But i have a question, Can the dumplings be prepared a day before and kept in the fridge unsteamed?