Friday, August 17, 2012

Kuih Koci Pulut Hitam/Black Glutinous Rice Cake with Coconut Filling


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.



Ingredients:

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.

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

15 comments:

Sonia ~ Nasi Lemak Lover said...

I also prefer black kuih koci..i also have a bag of black glutinous flour. I have kept it for so long until can't recall i bought it for what purpose, hehehe..i need to change my habit of buy first and think later , hahaha.

Jeannie said...

I like to eat this kuih too, I shall use just plain glutinous rice flour, don't want to end up with a packet of leftover black glutinous rice flour like Sonia:P Yours does look delicious!

Shereen said...

I love kuih koci but so far I have never made them as I don't know how to fashion the shape of the cone.. Lol!! I know that we can wrap like how one wraps nasi lemak but that is so unperanakan..hehe.

Phong Hong said...

I have forgotten all about kuih koci. Had it when I was a kid and I remember it is very yummy.

Yee's Corner said...

While reading this I was eating a deep fried glutinous rice ball (coconut filling)!!! It was my favourite snacks after lunch ! I love it but I haven't tried to make it myself! Only me like the coconut filling in my house!

Veronica @ Minty’sKitchen said...

Kuih koci - my favourite! I didn't know there's black glutinous rice flour out there. Yummy!

Debs @ The Spanish Wok said...

Sounds wonderful.

Linda said...

I love this kuih koci, and tend to eat alot, resulted indigestion!! :D thanks for the recipe!

Ann@Anncoo Journal said...

I love kuih and yours look so yummy. Will definitely try it for sure.

Mindee said...

Where to buy this flour in KL? not easy to get it right?

My Little Space said...

Howdy Gert! Glad that you've finally put the flour in good use. I think the flour can still be kept for a while as long as there's no bugs growing. haha.... I simply adore the colour.
Hope you're enjoying your weekend.
Blessings
Kristy

Katie said...

They look soooo good! I had something similar filled with tarro when I was in America a few months ago. I'dlove to try making my onw. Want to come round and give me a one-on-one lesson! :)

ICook4Fun said...

Sonia, not only the black koci look good it taste great too. I still have some and have to see what I can do with it.

Jeannie, I think if you put it in the fridge it can last pretty long.

Shereen, easy saja to make the cone. Tak apa we make together when i go there :)

Phong Hong, mmm time to make some, right :)

Yee, glutinious rice ball sounds great too. I have to yet to try making that. One day when I am not lazy :)

Veronica, oh yes, you can get it in Malaysia.

Debs, it is.

Linda, me too, can eat only 2 at one go. More than that I will get indigestion.

ICook4Fun said...

Ann, thank you. Hope you like it.

Mindee, not sure. A blog reader sent it to me.

Kristy, Howdy to you too and thank you for sending me the flour. Oh no I kept it in the fridge so no bugs.

Katie, sure give me a shout out when you are at this neck of the wood. I will definitely show you how to make this or other SEA dessert :)

yummylittlecooks said...

I love this kuih too.Ya, I remember , the first time I made this, I used high flame, and all my kuih koci burst out...lol

Thank you for joining MFF Melaka Month :0