Ingredients Jump to Instructions ↓

  1. 200 g glutinous rice flour

  2. 100 g black glutinous rice flour

  3. 1 tbsp cornflour

  4. 1 tbsp sugar

  5. 1 tbsp oil

  6. 1 tsp pandan paste

  7. 270 - 300 ml coconut milk For glazing

  8. 3/4 cup thick coconut milk

  9. 1 tsp rice flour mix with

  10. 1 tbsp water

  11. 1/2 tsp salt

  12. 16 pieces banana leaves (15 cm x 20 cm) softened in boiling water oil for greasing the banana leaves Filling - follow recipe from kuih koci http://lilyng


  14. 2006/03/kuih-koci.html

Instructions Jump to Ingredients ↑

  1. Dough Mix glutinous flour with cornflour in a large bowl. Bring coconut milk, sugar and oil to the boil, remove from heat and add pandan paste then pour over the flour. Use a wooden spoon and mix into a dough. Knead until smooth. Divide dough into 16 pieces and rest dough covered with a damp cloth. Cook the 3/4 cup of thick coconut milk and salt in the microwave on high for 1 minute and then mix in the rice flour. Stir to mix and put back in the microwave and cook 1 more minute until mixture is thickened. (timing depends on your wattage of microwave) Take a piece of dough, flatten and place a portion of the filling in the middle, wrap up filling. Make sure to cover filling thoroughly. Dunk into coconut milk glaze and coat generously. Put in the middle of greased banana leaves and turn ends in. Repeat with the rest and then steam in boiling water for only 12 - 15 minutes. Kuih koci should be served warm but if you are in the tropics it can be served in room temperature. Serves


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