It has been a while since I made this kuih. Kuih koci is one of the traditional snack or dessert popular among the Malay and the Chinese Peranakan. Instead of using just the regular glutinous rice flour, I add some black glutinous rice flour to it. Kristy of My Little Space sent me flour and I’ve been keeping it in the fridge for a while now. It is time to put it to good use. Basically it’s steamed soft glutinous rice dough wrapped in banana leaf. The filling of this kuih is usually grated coconut cooked with palm sugar/gula Melaka.
200 gram glutinous rice flour
100 gram black glutinous rice flour
3 tbsp thick coconut milk
1/2 tsp salt
1 cup water – adjust accordingly as your might need more or less
About 16 pieces of 6” x 8” banana leaves – blanch in hot water, wipe dry and grease one side with oil
Ingredients for Filling:
300 gram of fresh grated coconut
130 gram of palm sugar (gula Melaka) or brown sugar – cut into chunks
4 tbsp of water
1 pandan leaf
1 tsp of cornstarch + 1 tbsp of water
1. To make the filling cook the palm sugar, pandan leaf 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. Discard the pandan leaf and set it aside to cool.
2. To make the dough, put both glutinous rice flour and salt in a mixing bowl. Add in the coconut milk and slowly drizzle in the water. Mix and knead well until it forms into smooth 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 on the 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: Do not steam it over high flame, as the kuih koci will burst out of the wrappers.
To all my Muslim friends and blog readers Selamat Hari Raya, Maaf Zahir and Batin. And to the non-Muslims enjoy your raya holidays!
I am submitting this post to Malaysian Food Fest ( Malacca Month ) hosted by Cindy of yummylittlecooks.