Simple Kuih Koci Recipe

Kuih koci is among the conventional treat or dessert popular amongst the Malaysia and the Straits Chinese People.

Made with glutinous rice pastry, these glutinous rice pastries are all extremely comparable in structure with a chewy bite to them, however they are all made a little in a different way depending upon the various Chinese dialect groups, or those that have actually been adjusted to
Malaysia and Singapore, some filled upped with various kinds of filling, others without filling, some with outside finishing, others without; some are formed making use of moulds, others simply rounded into sphere shapes. Kuih or kueh koci is a steamed (dumpling) cones of glutinuous rice flour fulled of fresh grated coconut and gula melaka. Kuih Koci is generally served throughout Ramadhan.

Kuih koci Ingredients

• 20-25 rounds banana leaves of 7-8 in (18-20.5 cm) diameter (scalded & dried).
• 3 tbs castor sugar.
• 5 tbs gula melaka (carefully sliced).
• 3 tbs water.
• 1 pandan leaf (tied into a knod).
• 9 oz (280g) grated white coconut.
Ingredients for dough
• 1 pound (500g) pulut flour.
• 9 oz (280g) grated coconut (squeeze for santan adequate to blend into a soft dough).

How to make Kuih koci

1. Put castor sugar, gula melaka, pandan and water leaf into a little pan.
2. Cook till sugar is liquefied.
3. Include grated coconut and blend well.
4. Get rid of from heat.
5. Cool.
6. Mix flour and santan into smooth dough.
7. Divide dough into 20-25 parts.
8. Flatten each part somewhat.
9. Put 2 teaspoons filling and seal up.
10. Fold banana leaf in the shape of a cone, gently press in the filled dough.
11. Wrap up nicely and tuck in completions.
12. Put on a steaming tray.
13. Steam over high heat opponent 10-15 minutes.
14. Eliminate, permit Kueh Koci to serve and cool.