Kuih Koci Traditional
Hidangan tradisional · Malay
A traditional steamed glutinous rice flour dumpling filled with sweet grated coconut and palm sugar, wrapped in banana leaves. The exterior is soft and chewy, while the filling is rich and fragrant.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- glutinous rice flour200g
- water150ml
- salt1/4 tsp
- grated coconut150g
- palm sugar (gula melaka)100g
- pandan leaf1
- banana leaves12 pieces
Langkah
- 1
Prepare the filling: Chop palm sugar into small pieces. Bruise the pandan leaf. In a pan, combine grated coconut, palm sugar, bruised pandan leaf, and a tablespoon of water. Cook over low heat, stirring constantly, until the mixture is dry and the sugar has melted, forming a sticky filling. Remove pandan leaf and set aside to cool.
- 2
Prepare the dough: In a bowl, mix glutinous rice flour with salt. Gradually add warm water while mixing until a soft, pliable dough forms. Knead until smooth.
- 3
Assemble the Kuih Koci: Cut banana leaves into squares (approx. 6x6 inches) and lightly wilt them over a flame or hot water to make them pliable. Place a spoonful of filling in the center of a banana leaf. Cover with a portion of the dough, flatten it, and then fold the banana leaf to form a triangular or rectangular parcel, sealing the edges. Ensure the filling is completely enclosed.
- 4
Steam the Kuih Koci: Arrange the parcels in a steamer basket, ensuring they don't touch. Steam over medium-high heat for about 15-20 minutes, or until the dough is cooked through and slightly translucent.
- 5
Serve warm.
