Kuih Koci/Glutinous Rice Cake with Coconut Filling Recipes

Here is another favorite kuih in Malaysia. Kuih Koci is steamed glutinous rice flour filled with sweet grated coconut or sweet peanut paste, wrapped in banana leaf, the shape is like a pyramid or cone, is a delicious and a classic Malaysian dessert that is suitable for breakfast or tea time snacks. Usually, the color of Kuih Koci is either white or green.

Definations of Kuih

Ingredients:

300 grm glutinous rice flour
½ tsp of salt
1 tsp of pandan paste – if you like it green
1 cup of coconut milk – you might need more or less
About 16 pieces of 6”x 8” banana leaves - blanch in hot water, wipe dry and grease with oil

Ingredients for Filling :

300 grm of fresh grated coconut
130 grm of palm sugar (gula Melaka) or brown sugar – cut into chunks
4 tbsp of water
2 tsp of cornstarch + 2 tbsp of water

1. To make the filling cook the palm sugar and water until sugar dissolved. Add in the grated coconut, stir and cook until almost dry, then add in the cornstarch mixture and stir until the mixture thickens. Set it aside to cool.
2. To make the dough, put the glutinous rice flour and salt in a mixing bowl. Slowly add in the coconut milk; knead well until it forms into smooth dough. If you like the dough to be green adds in the pandan paste. Continue to knead until the color blend into the dough.
3. To make the kuih, pinch a small piece of dough (size depend on how big you want), roll it into a smooth ball and then flatten the dough. Add 1 tbsp of filling in the center of the dough. Gather up the edges to seal the filling inside.
4. Fold a piece of banana leaf into cone shape, oiled side inside. Place the filled dough ball in it, pushing gently to fill the tip of the cone as much as possible. Fold the edges over the base to close (you may secure it with a toothpick) Repeat the same to the rest of the dough.
5. Arrange the cone on a steamer tray and steam for 15 minutes in a slow boiling water.
6. Remove from steamer and allows to cool before serving.

Note: The steamer heat should not be too high. If not the kuih might burst out of the cone.

I am submitting this recipe for Merdeka Open House 2009 - MY SWEET MALAYSIA hosted by Babe in the City - KL. This is a great way to introduce Authentic and Traditional Malaysian sweet dessert to the world. Happy 52nd Birthday Day, Malaysia. Do check out Babe in the City - KL blog on 31st August 2009 for the round up.