👨‍🍳 Instrucțiuni

1. 1

   Prepare the coconut filling: In a saucepan, combine gula melaka, pandan leaves, and 65ml water. Heat over medium heat, stirring until the gula melaka dissolves. Add the shredded coconut and salt. Cook, stirring, until the water has evaporated (about 5 minutes). Add the cornstarch slurry and stir for another 2-3 minutes until the mixture thickens. Remove from heat, discard pandan leaves, and let cool. Roll into small balls (about 20g each).

   💡 Sfaturi Profesioniste: Ensure the filling is cooked until almost dry to prevent it from making the kuih soggy.
2. 2

   Prepare the dough: In a large bowl, combine glutinous rice flour, icing sugar, and salt. In a small pot, heat the thick coconut milk with pandan juice until just warm (not boiling). Pour the warm coconut milk mixture into the dry ingredients and mix to form a crumbly texture. Gradually add the hot water (around 70°C) while mixing until a soft, pliable dough forms. Add cooking oil and knead until well incorporated and smooth.

   💡 Sfaturi Profesioniste: The amount of hot water may vary; add it gradually to achieve the right dough consistency – soft but not sticky.
3. 3

   Assemble the Kuih Koci: Divide the dough into 12 equal portions (about 34g each). Flatten each portion into a small disc. Place a ball of coconut filling in the center and carefully wrap the dough around it, sealing it completely. Gently roll into a ball.

   💡 Sfaturi Profesioniste: Ensure the filling is completely enclosed by the dough to prevent it from leaking during steaming.
4. 4

   Prepare banana leaves: Blanch the banana leaves in boiling water for a few seconds until pliable, then wipe them dry. Lightly grease the inner surface of each leaf.

   💡 Sfaturi Profesioniste: Blanching makes the banana leaves easier to fold and imparts a subtle aroma to the kuih.
5. 5

   Wrap the kuih: Fold one banana leaf into a cone shape (oiled side inside). Place a filled dough ball into the cone and gently press it down. Fold the leaf to enclose the dough ball, forming a pyramid or pillow shape. Secure the folds.

   💡 Sfaturi Profesioniste: The folding technique ensures the kuih holds its shape while steaming.
6. 6

   Steam the kuih: Arrange the wrapped kuih koci on a steamer rack, ensuring they are not touching. Steam over medium-low heat for 15 minutes, or until cooked through.

   💡 Sfaturi Profesioniste: Steaming over medium-low heat prevents the kuih from bursting.
7. 7

   Serve: Let the Kuih Koci cool slightly before unwrapping and serving. They are best enjoyed at room temperature.

   💡 Sfaturi Profesioniste: Kuih Koci can be stored in an airtight container at room temperature for a day or two.