Kuih koci
kue koci
Leaf-wrapped glutinous-rice dumplings filled with sweet coconut, common in Malay and Peranakan traditions.
About this dish
Leaf-wrapped glutinous-rice dumplings filled with sweet coconut, common in Malay and Peranakan traditions. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Black glutinous rice kuih koci
Dough
- 150 g black glutinous rice flour
- 100 g white glutinous rice flour
- 130 ml coconut milk
- 50-80 ml water
- 1/4 tsp salt
Filling
- 100 g gula melaka
- 100 ml water
- 120 g desiccated coconut
- 2 pandan leaves, knotted
- 16 banana-leaf rectangles (16 x 20 cm)
- 1 tbsp oil
- 1
Filling: 100 g gula melaka; 100 ml water; 120 g desiccated coconut; plus the remaining ingredients listed for this component. Simmer filling sugar, water and pandan until dissolved; add coconut and stir until it absorbs syrup. Remove pandan and cool. Scrape over low heat until coconut holds a moist mound without loose syrup; cool before filling.
- 2
Dough: 150 g black glutinous rice flour; 100 g white glutinous rice flour; 130 ml coconut milk; plus the remaining ingredients listed for this component. Mix dough flours, salt, coconut milk and enough water to make a soft, shapeable dough. Add liquid gradually and stop when a disk bends without cracks; cover unused dough.
- 3
Divide into 16. Flatten each, enclose an equal share of filling and roll into a ball. Keep filling below rim, pinch fully shut and smooth cracks with damp fingers.
- 4
Soften leaves briefly over steam, brush with oil, fold each into a cone and add a ball. Close securely and steam 12-15 minutes until cooked through. Wash and soften leaves until pliable, pat dry and oil lightly. Fold all openings closed, time from steady steam and test a tender cooked shell before resting.
Note
Remove leaves before eating. Black and white glutinous flours give the dark wrapper; this version omits the optional coconut sauce.