‘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.
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.