Thursday, 1 November 2012

Kuih Koci 可吉糕

 Kuih Koci  可吉糕


 Three cone-shaped kuih koci

 

Banana Leaves


8 pieces of 15cm X 20cm banana leaves
Blanch the banana leaves in boiling water for 5 minutes, drain away the water and wipe them dry before use


Ingredients For The Skin


2 cups glutinous rice flour
1 1/4 cups coconut milk ( add 3/4 cup of water to 1/2 a cup of grated coconut to extract 1 1/4 cup of coconut milk. Sieve the coconut milk to get rid of any traces of grated coconut left in the coconut milk)
1/2 tsp sugar
a sprinkle of salt
1 tbsp oil


Dissolve the salt and sugar in the coconut milk. Mix this with the oil and glutinous rice flour together to form a smooth dough. Divide the dough into 8 portions. Cover with a piece of towel and set aside for later use.



Ingredients For The Filling

 

1 cup grated coconut
1/2 cup brown sugar
1/4 cup water
1 pandan (screw-pine) leaf
A pinch of salt

Combine all the above ingredients together in a small pot or saucepan and cook over slow fire until the sugar is dissolved and all the ingredients are well combined and dry.  Discard the pandan leaf. Let it cool and divide the mixture into 8 equal portions. Form them into smooth balls.



Instructions


1.  Take one portion of the dough and flatten it into a circle and wrap a portion of the filling in it. Repeat until all the 8 portions are completed.
2.   Roll a banana leaf into a cone. Secure the loose edges with staples to form a cone
3.   Brush a little oil on the inside of the cone
4.   Put the wrapped dough into the banana leaf cone and fold up the edges.
5.  Steam over boiling water for 20 minutes

Note: See my other post on how to steam food under "Kitchen Tips"




An unwrapped and cut opened kuih koci









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