Kuih Koci Black Glutinous Rice

4.71 stars

‘Kuih Koci’ is a dumpling made from glutinous rice flour and stuffed with grated coconut sweetened by palm sugar. This version of kuih koci uses black glutinous rice flour and coconut milk sauce is added for more flavour.

Preparation 20 mins
Cooking 45 mins

Snack

Kue Bugis Ketan Hitam, Kuih Koci Pulut Hitam, Nyonya Kuih Koci

Malaysian, Singaporean, Indonesian, Bruneian


Ingredients

Servings:  
120 g palm sugar (gula melaka)
150 ml water
30 g sugar
3 pandan leaves
120 g coconut (desiccated or grated)
100 g glutinous rice flour
150 g black glutinous rice flour
250 ml coconut milk
1⁄5 tsp salt
1 tbsp wheat flour
oil
banana leaves

Nutrition per Serving

242 kcal
38 g
9 g
2 g

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Background

‘Kuih koci’ is a type of kuih which is commonly found in Malaysia, Indonesia, Brunei and Singapore. Generally, it is made out of glutinous rice flour and filled with sweetened grated coconut. Palm sugar is the choice of sweetener used when it comes to traditional kuih like this. In this variation of kuih koci, black glutinous rice flour or known as 'tepung pulut hitam' in the Malay language is used. 'Tepung pulut' means glutinous rice flour while 'hitam' refers to black.

Substitute for grated coconut

Desiccated coconut can be used as a substitute for grated coconut. Since desiccated coconut is not at all moist, quite a bit of water is added to ensure it softens and soaks up the flavour of the palm sugar.

Substitute for black glutinous rice flour

If black glutinous rice flour is not available, use white glutinous rice flour instead.

Soften banana leaves

Young banana leaves are best to be used for wrapping the kuih. 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.

Substitute for fresh banana leaves

Frozen banana leaves may be used but if they are also not available, try steaming kuih koci in an oiled muffin pan or baking paper as a replacement.

Size of banana leaf to wrap kuih koci

A piece of banana leaf should be about the size of 16 x 20 cm in order to wrap each kuih koci.

How to wrap kuih koci?

Kuih koci can be wrapped like a cone or folded into a little tent. Learn both methods of wrapping here.

Steam kuih koci over low heat

Use low heat to steam the kuih koci or the dough might over expands and spills out of its wrapper.

How to store kuih koci?

Steamed kuih koci can be kept in the refrigerator for up to 3 days. Otherwise, you may freeze the uncooked kuih koci for later consumption. Steam frozen kuih koci for 15-18 minutes.

My mother shared how kuih koci was the first type of kuih which was taught to her by her mother-in-law. My paternal grandmother guided her on how to make the delicious kuih using black glutinous rice flour to be enjoyed by the big family of 3 generations. Hopefully, the tips mentioned here would be able to guide you to making yummy kuih koci. Try it out and I hope you'll enjoy it as much as we do.


Steps to Prepare

Kuih Koci Black Glutinous Rice Step 1

Step 1 of 5

    • 120 g palm sugar (gula melaka)
    • 100 ml water
    • 30 g sugar
    • 3 pandan leaves
    • 120 g coconut (desiccated or grated)

Melt palm sugar and white sugar together with water in a pot. Add knotted pandan leaves followed by desiccated coconut. Stir at low heat until it softens and absorbs the syrup.

Kuih Koci Black Glutinous Rice Step 2

Step 2 of 5

    • 100 g glutinous rice flour
    • 150 g black glutinous rice flour
    • 50 ml water
    • 120 ml coconut milk
    • 1⁄5 tsp salt

Mix ingredients (B) in a bowl to create a dough. Oil the palm and fingers. Flatten the equally divided dough and put 1.5 teaspoons of filling onto it. Carefully seal it and shape into a ball.

Kuih Koci Black Glutinous Rice Step 3

Step 3 of 5

    • 1 tbsp wheat flour
    • 130 ml coconut milk

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.

Kuih Koci Black Glutinous Rice Step 4

Step 4 of 5

    • oil
    • banana leaves

Brush oil on the dull side of a banana leaf (16 x 20cm) 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.

Kuih Koci Black Glutinous Rice Step 5

Step 5 of 5

Steam kuih koci for about 10 minutes. You may freeze uncooked kuih koci for later consumption. Steam frozen 'kuih koci' for 15-18 minutes.

Published: March 30, 2017


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