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

Other Ingredients:

  • 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:

  1. Take a piece of banana leaf and layer it with a bit of oil.
  2. Take a small piece of dough and flatten it. Add in a teaspoon of filling.
  3. Close the filling with the dough and add one teaspoon of coconut milk on top.
  4. Fold as usual.
  5. Once done, steam it for 15 minutes. The number of kuih koci is dependent of the sizes made by each person.