Kuih Koci Recipe

Kuih Koci Recipe

200 g glutinous rice flour

180-200 ml thin coconut milk (from ½ coconut)

¼ teaspoon salt

Oil for greasing

Banana leaves, scalded to soften and cut into 13 x 20cm rectangles

Filling:

180 g palm sugar

¼ cup water

250 g grated coconut (white part only)

3 screwpine (pandan) leaves, knotted

⅛ teaspoon salt

Method:

Sieve the glutinous rice flour into a mixing bowl.  Mix the salt in the thin coconut milk and gradually add to the rice flour, mixing lightly as you pour the coconut milk to form a smooth and pliable dough.  You may not need to use up all the coconut milk.  Set dough aside.  Bring the palm sugar and water to a boil in a pot.  Stir to dissolve the sugar.  Sieve the palm sugar syrup into a clean pot/wok.  Add in grated coconut, screwpine leaves and salt.  Cook over a low fire for about 15 minutes, or until the filling ingredients just come together in a moist mass.  Set aside to cool.  When cooled, shape the filling into balls the size of large marbles.  To assemble kuih koci, pinch a lime-sized ball of dough and make a well in the center of the dough.  Place a ball of filling inside.  Shape the dough over the filling to completely enclose it.  Grease the inside of a banana leaf and shape it into a cone, greased surface inside.  Place the filled dough ball into the cone.  Fold the leaf to enclose the dough and sit the cone on its base on a steaming tray.  Steam for 15 - 20 minutes or until cooked.