I was thinking of another simple 'kuih' to make a few weeks ago and my mother suggested that I should recreate 'kuih koci'. She shared how it 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 delicious 'kuih koci' using black glutinous rice flour, to be enjoyed by the big family of 3 generations!
There are many variations of 'kuih koci'. In this recipe, I am going to share the version which is made from black glutinous rice flour or in the Malay language, it is known as 'tepung pulut hitam'. 'Tepung pulut' means glutinous rice flour while 'hitam' refers to the colour black. Personally, I enjoy eating black glutinous rice 'kuih koci' as I love everything that is made from black glutinous rice. Yes, I am a huge fan of the Black Glutinous Rice Dessert. It must be due to the chewy texture which helps to contain the taste as I savour it. In this case, it's the flavours of the toffee sweetness that comes from a very special palm sugar, 'gula melaka' and the coconut.
Unfortunately, freshly grated coconut is not found in Germany. Not a surprise, actually. I am sure you will be able to relate to me if you are also living abroad. As a substitute, I used 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. Optionally, add some pandan aroma or flavouring to the dough. This would give the familiar wonderful fragrant that belongs to most Malaysian 'kuih'. Frozen banana leaves can be used and if they are also not available, try steaming 'kuih koci' in an oiled muffin pan or baking paper as a replacement. If you managed to get hold of banana leaves, 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 in order to wrap the coconut filling.
Use low heat to steam the black glutinous rice 'kuih koci' or the dough might over expand and spills out of its wrapper. I had also froze most of the black glutinous rice 'kuih koci' for later consumption. This is definitely a recipe you can try your hands on. Hopefully, my tips would be able to guide you to making yummy 'kuih koci pulut hitam'.
Black Glutinous Rice Kuih Koci is also known as: Kue Bugis Ketan HitamKuih Koci Pulut HitamNyonya Kuih Koci
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Melt palm sugar, white sugar and water in a pot (ingredients listed in (A)). Add knotted pandan leaves followed by desiccated coconut. Stir desiccated coconut at low heat until it is soft and the syrup absorbed by the desiccated coconut.
Mix ingredients in (B) in a bowl until a dough is created. Oil palm and fingers to flatten the equally divided dough. Put 1.5 teaspoons of filling onto dough and carefully close up the dough to shape 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 for about 10 minutes. Otherwise, freeze Kuih Koci for later consumption. Frozen Kuih Koci can be steamed for 15-18 minutes.