Kuih Koci Recipe Print
Written by Administrator   
Thursday, 27 October 2011 11:16
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KuihKoci_3This is my first time making kuih koci, one of my favourite kuih. It is easy to make but for wrapping filling part, I found it is a bit difficult as I can't really wrap coconut filling evenly. Here you go with the recipe. Recipe obtained from Agnes Chang:

Recipe
For Skin
300g glutinous rice flour
1tbsp cornflour
1tbsp caster sugar
1tbsp oil
2tbsp pandan juice
240ml coconut milk (obtain from 1/2 coconut)

120ml thick coconut milk (for brushing skin)
16pcs banana leaves (15cmx20cm), softened in boiling water

For Filling
200g grated white coconut
90g gula melaka, chopped
50g sugar
2tbsp water
1/2tsp salt
1tsp cornflour (mixed with 1tbsp water for thickening)

Method
For Filling
1. Cook gula melaka, sugar, water in a small pot until syrupy. Add grated coconut and cook until dry. Dish and leave to cool. Divide into 16 parts.
For Skin
2. Mix all the ingredients for skin together into a soft dough. Divide into 16 parts.
3. Wrap up 1 part of filling with 1 part of skin and form into a round ball.
4. Form a cone with softened banana leaf, put the round ball inside and brush with thick coconut milk. Wrap up and skewer.
5. Steam over high heat for 15 minutes. Remove and leave to cool before serving.

KuihKoci_2

KuihKoci

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.


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