Kuih koci (filled sticky rice dumplings in banana leaf)

A traditional Malay cake: soft, sticky rice dough with a palm-sugar coconut filling, wrapped in banana leaf and steamed. The leaf's gentle aroma is part of its character.

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Method

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1. For the filling, melt the palm sugar with the water and pandan leaf, stir in the desiccated coconut, and cook over low heat for 5-6 minutes, until it comes together and is almost dry. Cool, and remove the pandan leaf. ⏱ Timer: 5 min
2. Mix the glutinous rice flour with the salt, and gradually work in enough lukewarm coconut milk to make a smooth, pliable, non-sticky dough.
3. Pour hot water over the banana leaves to make them pliable, pat dry, and lightly oil.
4. Shape the dough into 12 walnut-sized balls, flatten each in your palm, place a teaspoon of filling in the centre, and seal into a ball.
5. Place the balls in the banana leaf, and fold into a cone or small pyramid shape.
6. Steam over boiling water for 15 minutes. Serve warm or at room temperature. ⏱ Timer: 15 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Frozen banana leaf is sold at Asian grocers; oiled baking paper also works.
• The dough should be soft enough: if it cracks while shaping, add a little more coconut milk.

Similar recipes

• Onde-onde (pandan dumplings filled with palm sugar, in coconut) · Southeast Asian
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• Kluay buat chi (banana in coconut milk) · Southeast Asian
• Bubur pulut hitam (black glutinous rice porridge with coconut milk) · Southeast Asian
• Pulut inti (sticky rice with coconut-palm sugar topping) · Southeast Asian
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More southeast asian ideas

• Kuih bahulu (mini sponge cakes)
• Pisang goreng (fried banana)
• Martabak manis (thick sweet pancake with chocolate and peanuts)
• Khanom chan (layered pandan-coconut jelly cake)
• Chè bắp (corn coconut dessert)
• Kutsinta (steamed brown sugar rice flour cake)
• Kuih dadar (coconut-palm sugar filled pandan pancakes)
• Mango sticky rice

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