‘Kuih Koci’ is a sweet dumpling using glutinous rice flour and stuffed with grated coconut sweetened using palm sugar. This kuih koci recipe is a variation using black glutinous rice flour. This recipe also shows how coconut milk sauce is added to kuih koci for more flavour.
‘Kuih koci’ is a type of kuih which is commonly found in Malaysia, Indonesia, Brunei and Singapore. Generally, kuih koci is made out of glutinous rice flour dough which is then filled with sweetened grated coconut. Palm sugar is the choice of sweetener when it comes to traditional kuih like kuih koci. In this varation of kuih koci, it uses black glutinous rice flour or known as 'tepung pulut hitam' in the Malay language. 'Tepung pulut' means glutinous rice flour while 'hitam' refers to black.
A substitute for grated coconut is desiccated coconut. Since desiccated coconut is not at all moist, quite a bit of water is needed to ensure it softens and soaks up the flavour of the palm sugar.
If black glutinous rice flour is not available, white glutinous rice flour may be used instead.
Young banana leaves are the best to be used for wrapping. Otherwise, you have to soften them using the heat from the stove or soak them in hot water. It is also really important to ensure that the dough is moist and manageable enough to wrap the coconut filling.
Frozen banana leaves may be used and if they are also not available, try steaming kuih koci in an oiled muffin pan or baking paper as a replacement.
A piece of banana leaf should be about 16 x 20 cm to be able to wrap kuih koci.
Kuih koci can be wrapped in a cone or folded in a little tent. Learn both methods of wrapping here.
Use low heat to steam the 'kuih koci' or the dough might over expands and spills out of its wrapper. I had froze most of the 'kuih koci' for later consumption. Hopefully, the tips would be able to guide you to making yummy 'kuih koci pulut hitam'.
Steamed kuih koci can be kept in the refrigerator up to 3 days. Otherwise, you may freeze them uncooked kuih koci for later consumption. Steam frozen kuih koci for 15-18 minutes.
My mother shared how kuih koci was the first kuih which was taught to her by her mother-in-law. My paternal grandmother guided her on how to make the delicious 'kuih koci' using black glutinous rice flour, to be enjoyed by the big family of 3 generations. Try it out and I hope you'll enjoy it as much as we do.
Kuih Koci Black Glutinous Rice is also known as: Kue Bugis Ketan HitamKuih Koci Pulut HitamNyonya Kuih Koci
Melt palm sugar, white sugar and water in a pot. Add knotted pandan leaves followed by desiccated coconut. Stir desiccated coconut at low heat until it is soft and absorbs the syrup.
Mix ingredients (B) in a bowl to create a dough. Oil palm and fingers to flatten the equally divided dough. Put 1.5 teaspoons of filling onto dough and carefully seal it and shape it into a ball.
To prepare coconut milk sauce (optional), mix all ingredients in (C) and cook at low heat until it thickens. Run the coconut milk through a sieve to get a smooth sauce.
On a piece of banana leaf (16 x 20cm), brush oil on the dull side of the leaf and shape it into a cone. Then, place dough into the cone. Optionally, add 2 tablespoons of coconut milk sauce over the dough before wrapping it.
Steam 'kuih koci' for about 10 minutes. You may freeze them for later consumption. Steam frozen 'kuih koci' for 15-18 minutes.
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