Traditional Kuih Koci is one of the well–loved Asian desserts (Chinese Nyonya desserts) which requires much patience when preparing. Kuih is a favourite delicacy for breakfast or tea.
So what makes a delicious Kuih Koci? The secret is the coconut filling as the outer green colour skin is tasteless. The coconut filling must be sweet (not overly sweet) and moist.
Ingredients For Skin:
- 250 g Glutinous Rice Flour
- 1/2 tsp Food Green Colouring
- 1 1/2 cup Water
Ingredients For Filling:
- Grated Coconut (1 coconut)
- 1 pc Palm Sugar; cut into pieces
- 3 tbsp Granulated Sugar
- 1/2 tsp Salt
- 4 Pandan (Screwpine) Leaves1/2 cup Water
- Banana Leaves
- Cooking Oil
Method For Wrappings:
Cut banana leaves into 5 inch squares. Cook in boiling water until leaves are softened. Set aside.
Method For Filling:
Boil palm sugar pieces in boiling water until dissolved. Add in pandan leaves and grated coconut. Add in sugar and salt. Stirfry until mixture is slightly moist. Allow to cool.Method
Mix glutinous rice flour with water and colouring. Don’t pour water all at one go. Add gradually until you have soft dough that won’t stick to your hands.
To wrap, brush a bit of oil onto surface of banana leaf. Pull a small piece of dough, flatten it onto banana leaf. Add a spoonful of coconut filling onto flattened dough. Gather the edges of the dough to cover the filling.
Fold into pyramid shape. Once you have completed wrapping, steam in preheated steamer for about 15 – 20 minutes.
Allow kuih to cool before serving.