Kuih Koci Recipe |
Ingredients: |
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. |
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