Wrapped balls of glutinous dough with sweet coconut filling, is what makes this traditional Kuih extremely popular. The distinct taste of Gula Melaka and the creamy coating of coconut makes this kuih so sedap and satisfying. You do need to take your time with this recipe though, but we guarantee it’ll be worth every minute.
|ngredient A (Coconut Filling)|
|150g Grated Coconut|
|140g Gula Melaka|
|2 Pandan leaves|
|30g Brown Sugar (3tbsp)|
|1 tbsp Granulated Sugar|
|1 tbsp Wheat Flour|
|½ tsp Salt|
|Ingredients B (Coconut Milk Curd)|
|500ml Concentrated Coconut Milk|
|3 tbsp Rice flour|
|¼ tsp Salt|
|Ingredient C (Dough)|
|200g Glutinous flour|
|50g Black glutinous rice|
|¼ tsp Salt|
|Banana leaves for wrapping (NB: heat/steam the leaves to soften)|
- Instructions A 1. Boil water, gula melaka, pandan leaves & brown sugar, in a saucepan until the sugar has dissolved, and then strain it set aside. 2. Put the grated coconut in the pot and pour in the dissolved sugar mixture & cook for 10-15mins over low heat. 3. Add wheat flour, stir well until the filling is wet & sticky. 4. Turn off the heat and let the filling cool.
- Instructions B 1. Combine coconut milk, rice flour and salt in a saucepan. Stir well until there are no more lumps 2. Once all is well mixed, stir over medium heat for about 15 mins until the sauce thickens, then set aside
- Instructions C 1. Grind the black glutinous rice in a mill until it becomes fine. 2. Sieve the black glutinous rice into a bowl and add the glutinous flourand salt, then mix well. 3. Then add water gradually and knead until it becomes a soft dough and is not sticky (you may not need to use all the water)
- Making the Kuih Koci 1. Take about half teaspoon of the coconut filling and round it into little balls 2. Take half tablespoon of the dough; flatten it into discs & wrap the coconut filling inside making round balls 3. Boil water in a pot then place the dough balls in, cook them until they float to the top then remove them from the pot. 4. Coat the boiled Kuih balls in the coconut mixture, then carefully wrap each ball in a banana leaf. 5. Finally, steam them for 4mins on low heat then remove them to cool & serve.