Kuih Koci (Dairy-Free Steamed Glutinous Rice Cakes)

Ingredients

• 2 cups Glutinous Rice Flour
• 1 cup Warm Water
• 4 leaves Pandan Leaves
• 1 1/2 cups Grated Coconut
• 1/2 cup Palm Sugar
• 2 tbsp Water
• 1/4 tsp Salt
• 8 pieces Banana Leaves

Instructions

1. 1In a medium saucepan, combine the 1 1/2 cups grated coconut, 1/2 cup palm sugar, 2 tablespoons water, and 1/4 teaspoon salt. Cook over low heat, stirring constantly, for 5-7 minutes, or until the mixture thickens and becomes glossy. Remove from heat and let it cool completely.
2. 2Prepare the banana leaves by wiping them clean. Cut the 4 pandan leaves into 2-inch pieces and bruise them slightly by rolling them between your hands to release their fragrance. Add the bruised pandan leaves to the cooled coconut mixture and stir to combine.
3. 3In a large bowl, gradually add the 1 cup of warm water to the 2 cups glutinous rice flour, mixing until a smooth, pliable dough forms. Knead the dough gently for 2-3 minutes until it is no longer sticky.
4. 4Divide the dough into 8 equal portions. Take one portion and flatten it into a small circle, about 3 inches in diameter, in the palm of your hand.
5. 5Place about 1 tablespoon of the cooled coconut filling in the center of the flattened dough circle. Carefully fold the dough up and around the filling, pinching the edges together to seal. Shape the filled dough into a small pyramid or cone.
6. 6Place one prepared piece of banana leaf on a clean surface. Put the shaped dough pyramid onto the banana leaf, filling-side down. Fold the banana leaf around the dough to enclose it, creating a neat parcel. Repeat with the remaining dough and filling.
7. 7Arrange the wrapped kuih koci in a steamer basket, ensuring they do not touch each other. Steam over medium-high heat (approximately 375°F/190°C) for 25-30 minutes, or until the dough is translucent and firm to the touch.
8. 8Carefully remove the steamer basket from the heat. Let the kuih koci rest in the steamer for 5 minutes before unwrapping. Serve warm.

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