‘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.
‘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.