Kuih Koci
Kuih Koci is a traditional sweet dumpling popular in Singapore and Malaysia. It features a chewy glutinous rice flour dough filled with a sweet mixture of grated coconut and palm sugar (gula melaka). The dumplings are typically wrapped in banana leaves and steamed, often served with a rich coconut milk sauce.
🧂 Ingredients
- 300 g Glutinous rice flour
- 50 g Tapioca flour
- 0.5 tsp Salt
- 180 ml Coconut milk(thin, plus more for sauce)
- 50 ml Water(adjust as needed for dough consistency)
- 1 tbsp Oil(for dough)
- 250 g Grated coconut(freshly grated)
- 200 g Palm sugar (Gula Melaka)(chopped or grated)
- 2 stalks Pandan leaves(knotted)
- 60 ml Water(for filling)
- 1 tsp Cornstarch(mixed with 1 tbsp water for filling)
- 20-25 rounds Banana leaves(about 18x20 cm, softened)
- 200 ml Coconut milk(thick, for sauce)
- 1 tsp Salt(for sauce)
- 1 tbsp Cornstarch(mixed with 1 tbsp water for sauce)
👨🍳 Instructions
- 1
Prepare the filling: Combine palm sugar, pandan leaves, and 60ml water in a saucepan. Heat until sugar dissolves. Strain to remove pandan leaves. Add grated coconut and salt. Cook, stirring, until moisture evaporates (about 5 minutes). Stir in cornstarch slurry and cook until thickened. Set aside to cool.
⏱️ 15 minutes - 2
Prepare the banana leaves: Blanch them in boiling water for 30 seconds until pliable. Wipe dry and lightly oil the inner surface.
⏱️ 5 minutes - 3
Make the dough: Combine glutinous rice flour, tapioca flour, and salt in a bowl. Heat 180ml coconut milk until just boiling, then pour into the dry ingredients. Mix with a spatula until crumbly. Gradually add water while kneading until a soft, pliable dough forms. Knead in oil.
⏱️ 15 minutes - 4
Divide the dough into 25g portions and roll into balls. Roll the cooled filling into 20g balls.
⏱️ 10 minutes - 5
Flatten a dough ball, place a filling ball in the center, and seal the dough around it, forming a ball. Shape into a cone if desired.
- 6
Shape a softened banana leaf into a cone. Place the filled dough ball inside and press down gently. Fold the leaf to enclose the kuih, tucking in the ends.
⏱️ 15 minutes - 7
Prepare the coconut sauce: Heat thick coconut milk with salt until simmering. Whisk in cornstarch slurry and cook until slightly thickened. Set aside.
⏱️ 5 minutes - 8
Steam the Kuih Koci over medium-low heat for 10-15 minutes, or until cooked through.
⏱️ 15 minutes - 9
Serve the Kuih Koci warm, drizzled with the coconut milk sauce.
⏱️ 2 minutes
💡 Pro Tips
- ✓Ensure the banana leaves are properly softened to prevent cracking.
- ✓The dough consistency is key; adjust water and flour as needed.
- ✓Don't overcook the abalone if using it in a variation, as it can become rubbery.
🔄 Variations
- Add a few drops of pandan essence to the dough for extra fragrance.
- Some recipes include a small piece of abalone in the filling for a savory-sweet contrast.
- Use black glutinous rice flour for a different color and texture.