Kuih Koci with Black Glutinous Rice

Steps

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1. 1
   Prepare the banana leaves by gently warming them over heat to make them more pliable, or soak in warm water to soften.
   ≈1:03
2. 2
   Make the filling by melting palm sugar and white sugar with a little water over low heat. Add pandan leaves for aroma.
   ≈1:28
3. 3
   Stir in the desiccated coconut and keep stirring over low heat until the mixture becomes soft and dry. Add water if needed to help the coconut absorb the sugar.
   ≈2:26
4. 4
   Make the dough by mixing black glutinous rice flour, white glutinous rice flour, coconut milk and a pinch of salt together.
   ≈3:30
5. 5
   Gradually add water while mixing until you have a soft, manageable dough. If it cracks, dampen your fingers with water and continue kneading. If it becomes too wet, add more white glutinous rice flour.
   ≈3:54
6. 6
   Divide the dough into portions. Oil your hands lightly, flatten each piece of dough and place a small amount of filling in the centre.
   ≈4:49
7. 7
   Seal the dough to fully enclose the filling. Wrap with oiled banana leaves—fold into a cone shape or parcel shape as preferred.
   ≈5:13
8. 8
   Optional: Make the thick coconut milk sauce by heating coconut milk with a pinch of salt over low heat until nearly boiling. Add a little plain flour or cornflour to thicken, stirring constantly on low heat. Strain to remove any lumps.
   ≈7:21
9. 9
   If using the coconut milk sauce, oil the banana leaf and shape into a cone. Place the dough inside and add about half a tablespoon of the thick coconut milk sauce (or dip the dough directly into the sauce first). Fold and seal.
   ≈9:01
10. 10
    Steam the kuih koci: prepare a steamer with boiling water. Once boiling, reduce heat to minimum and steam the wrapped dumplings for about 12 minutes.
    ≈10:06
11. 11
    Carefully remove the steamed kuih koci from the steamer. The low heat prevents the dough from over-expanding and breaking through the banana leaves. Cool to room temperature for a chewier texture before serving.
    ≈11:21