Kuih Koci with Black Glutinous Rice and Coconut Filling · PrimedTable
Singaporean-Malaysian🍰 Sweets & drinks
Kuih Koci with Black Glutinous Rice and Coconut Filling
🍽 Serves 60
A traditional Malay delicacy featuring a soft black glutinous rice flour dough wrapped around a sweet and rich coconut filling, encased in banana leaves, and served in a thick, creamy coconut sauce. The tender dough contrasts beautifully with the sweet, creamy filling and the savoury, rich coconut broth.
Adapted from a video by Che Nom
Cara Buat Kuih Koci Pulut Hitam yang Lemak & Padu – Confirm Jadi!
banana leavesfor wrapping, enough to wrap all the cakes~8-10 leavesest.
Steps
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1
Prepare the dough: Mix 250g glutinous rice flour with 35g black glutinous rice flour until evenly combined. The black flour adds visual appeal but should not be used in excess.
2
Gradually add water while kneading gently. Add water in small portions rather than all at once, kneading until the dough is soft but doesn't stick to your hands.
3
Test the dough by pressing gently—if it doesn't crack easily, it's ready. Cover with cloth or a bowl to prevent it from drying out while you prepare the filling.
4
Make the coconut filling: Heat 1 cup water in a pot, add brown sugar, white sugar, pandan leaves, and a pinch of salt to enhance the flavour.
5
Stir until the sugar dissolves, then add freshly shredded coconut (from about 1 fresh coconut).
6
Keep stirring the coconut mixture until it thickens but is still moist. Add 2 tablespoons plain flour and stir well. Remove from heat and let cool.
7
Prepare banana leaves: Wipe clean with cloth, cut into appropriate squares, and lightly toast over flame to soften and make them pliable.
8
Assemble the cakes: Once the filling is warm but not hot, roll portions into balls. Flatten pieces of dough and wrap each ball, ensuring the filling is completely enclosed.
9
Bring a large pot of water to a boil. Carefully place the filled dough balls into the boiling water and cook until they float to the surface.
10
Make the coconut sauce: In another pot (heat off), combine 500ml coconut milk, 2 tsp salt, 1.5 tbsp rice flour, and 1.5 tbsp cornstarch.
11
Stir the coconut mixture until completely lump-free. Turn heat to low and stir until it starts to bubble. Add 2 tbsp cooking oil and adjust salt to taste—it should be slightly savoury to balance the sweet filling.
12
Remove the cooked dough balls from boiling water and place them into the coconut sauce.
13
Place each cake on an oiled banana leaf and wrap: press down the sides, fold left and right, then fold the bottom edge upward like wrapping a parcel. Trim excess leaf with scissors if needed.
14
Arrange all wrapped cakes. Once cooled, they are ready to serve. The finished cakes have a tender, chewy exterior with a rich, sweet filling, best enjoyed with the creamy, savoury coconut sauce.
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