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Kuih Koci Black Glutinous Rice

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Kuih Koci Black Glutinous Rice

Normal
Difficulty
Normal

Total Time
Total Time
Prep 20 M / Cook 45 M

Servings
Yield
10 Servings

Grace Teo
Grace Teo   thegraceteo
Published on March 30, 2017

  Based on 780 ratings  Watch Now

Ingredients

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
0.2 tsp
salt
1 tbsp
wheat flour
oil
banana leaves

Background

‘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.

Grated coconut substitute

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.

Black glutinous rice flour substitute

If black glutinous rice flour is not available, white glutinous rice flour may be used instead.

Soften banana leaves

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.

Fresh banana leaves substitute

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.

Size of banana leaf to wrap kuih koci

A piece of banana leaf should be about 16 x 20 cm to be able to wrap kuih koci.

How to wrap kuih koci?

Kuih koci can be wrapped in a cone or folded in 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. 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'.

How to store kuih koci?

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

Steps

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Step 1/5

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

Melt palm sugar, 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.

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Step 2/5

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

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.

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Step 3/5

  • 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.

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Step 4/5

  • oil
  • banana leaves

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.

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Step 5/5

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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