‘Kuih Koci’ is a sweet dumpling using glutinous rice flour and stuffed with grated coconut sweetened using palm sugar. This kuih koci recipe is a variation using black glutinous rice flour. This recipe also shows how coconut milk sauce is added to kuih koci for more flavour. https://www.nyonyacooking.com/recipes/kuih-koci I was thinking of another simple kuih to make a few weeks ago and my mother suggested that I should recreate kuih koci. She shared how it was the first type of kuih which was taught to her by her mother-in-law. My paternal grandmother guided her on how to make delicious kuih koci using black glutinous rice flour, to be enjoyed by the big family of 3 generations! There are many variations of kuih koci. In this recipe, I am going to share the version which is made from black glutinous rice flour or in the Malay language, it is known as “tepung pulut hitam”. “Tepung pulut” means glutinous rice flour while “hitam” refers to the colour black. Personally, I enjoy eating black glutinous rice kuih koci as I love everything that is made from black glutinous rice. Yes, I am a huge fan of the [Black Glutinous Rice Dessert](/recipes/pulut-hitam). It must be due to the chewy texture which helps to contain the taste as I savour it. In this case, it’s the flavours of the toffee sweetness that comes from a very special palm sugar, gula melaka and the coconut. A substitute for grated coconut is desiccated coconut. Since desiccated coconut is not at all moist, quite a bit of water is needed to ensure it softens and soaks up the flavour of the palm sugar. If black glutinous rice flour is not available, white glutinous rice flour may be used. Optionally, add some pandan aroma or flavouring to the dough. This would give the familiar wonderful fragrant that belongs to most Malaysian kuih. Frozen banana leaves can be used and if they are also not available, try steaming kuih koci in an oiled muffin pan or baking paper as a replacement. If you managed to get hold of banana leaves, you have to soften them using the heat from the stove or soak them in hot water. It is also really important to ensure that the dough is moist and manageable in order to wrap the coconut filling. Use low heat to steam the black glutinous rice kuih koci or the dough might over expand and spills out of its wrapper. I had also froze most of the black glutinous rice kuih koci for later consumption. Hopefully, my tips would be able to guide you to making yummy kuih koci pulut hitam. Pandan Flavoured Coconut Jam https://www.nyonyacooking.com/recipes/kaya-pandan Onde-Onde https://www.nyonyacooking.com/recipes/onde-onde Sago Pudding with Palm Sugar https://www.nyonyacooking.com/recipes/sago-pudding-with-gula-melaka Malaysian Coconut Jelly Dessert https://www.nyonyacooking.com/recipes/kuih-tako-pandan Black Glutinous Rice with Coconut Milk https://www.nyonyacooking.com/recipes/pulut-hitam Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest #nyonyacooking
robert yew: actually how long history is kuih koci
enthiran: Can I skip the white sugar and use only palm sugar only?
Muslikah Arifiyanti: I have lived a long time in Hong Kong. And for a long time I have been looking for recipes from this cake. But there is a little difference in the filling because if here the filling is a mixture of grated coconut, sesame, ground peanuts and sugar. Hopefully inspire thanks
Lucy Bong: Sedapnya .
spice gal: Thanks for your recipe. U look sweet.
Kasturi Sivakumar: It is mouth watering
neuweiher: Wow grace you wrapped it so beautifully. Neat and tidy wrap :)
How large is the banana leaf for 1 kuih?
Catherine Lim: 个
Anne Corey: You are great cook love to watch your cooking on this video. Woundedfull cooking you do. Love to watch I can do this if I can get all the ingredients no lock. Where we live in. Sprain e en to to the. Chinese supermarket do .t sell any of this ingredients very sad. Thank you good video love you and your cooking. Bless you .
giggleskanza: this is looks so delicioussss!! we have something similar in pakistan its a regional delicacy but its a savory snack not sweet like this.... this is giving me sweet ideas now ^^... we call it mantu n it is steamed or usually baked in ground oven so it has crispy edges but softy pulpy core.... n not wrapped either... but this is definitely something i want to try
I'm Imtiaz imtu: I will be. Now
sarah halim: laksa penang recipe please for the next video. 😘
Sarah Azli: wow.. thanks grace for the "meletop" recipe
maria: nice. i use to see your cooking. all are lovely. the best thing i like is your hands without wearing any rings . some other videos i see thy wearing the rings n using theier hands in the flour so dirty. cleanliness is vry important in cooking even we cook at home thanks
WAN HASLINA BINTI HASSAN MJIIT: Hi, is it possible just to use black glutinous rice flour? If so, how would the recipe be adjusted. Thanks
Anita Dovand: Possible to make with aluminium merci for your Ansermet
Vik Yeo: Hope you can upload your next dessert video "Apam Berkuah" thanks
Mohd Ridhwan Ahmad Zulkifli: please comeback to malaysia n ill bake u my signature pandan gula melaka cake....but i use gula anau instead of gula melaka...
kelefeh: I love kuih koci! thanks for sharing!
Nai Saechao: Where did you get the black rice powder and when it is cold is it hard or soft? I like your videos