Kuih Koci is a Malay dumpling-like made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. This snack is often as a dessert and can be eaten anytime.
Ingredients for dough:
- 250g glutinous rice flour
- 1/2 cups of black glutinous rice flour
- 1 ½ cups of water
Ingredients for filling:
- One whole grated fresh coconut
- 250g of CSR aromatic brown sugar
- 2 pieces of pandan leaves
- 1/2 cup of water
- Banana leaves of sufficient amount (cleaned and tapped until it softens; cut into squares of 5 inches x 5 inches)
- Sufficient amount of coconut oil; can be substituted with cooking oil
- 1 cup of coconut milk
- A pinch of salt
For the filling:
- Grate the coconut and melt the CSR aromatic brown sugar.
- Filter the sugar syrup and place it in a pan. Add the pandan leaves and the grated coconut. Fry the filling until it is slightly dry. Take it out and leave it to cool down.
For the dough:
- Mix both glutinous flour in a container.
- Gradually pour water and mix well until it becomes soft and non-sticky in the container. Add in more water if needed.
For the kuih Koci:
- Take a piece of banana leaf and layer it with a bit of oil.
- Take a small piece of dough and flatten it. Add in a teaspoon of filling.
- Close the filling with the dough and add one teaspoon of coconut milk on top.
- Fold as usual.
- Once done, steam it for 15 minutes. The number of kuih koci is dependent of the sizes made by each person.