Kuih Koci (Gluten-Free Coconut Rice Dumplings)

Ingredients

• 2 cups Glutinous rice flour
• 1/4 cup Potato Starch
• 1 cup Coconut milk
• 1/2 cup Pandan juice (from 4-5 leaves)
• 2 cups Grated coconut
• 1/2 cup Palm sugar (gula melaka), grated
• 2 tbsp Water
• 1 pinch Pinch of salt
• 12 squares Banana leaves, cut into squares
• 1 tsp Oil, for greasing

Instructions

1. 1In a medium saucepan, combine the 2 cups of grated coconut, the 1/2 cup of palm sugar (gula melaka), the 2 tbsp of water, and the 1 pinch of salt. Cook over medium heat, stirring constantly, for about 5-7 minutes, or until the palm sugar has melted and the mixture is slightly sticky and clumped together. Remove from heat and set aside to cool completely.
2. 2In a large bowl, whisk together the 2 cups of glutinous rice flour and the 1/4 cup of potato starch. Gradually add the 1 cup of coconut milk and the 1/2 cup of pandan juice, mixing with your hands or a spatula until a smooth, pliable dough forms. If the dough feels too sticky, add a little more glutinous rice flour, 1 tablespoon at a time. If it feels too dry, add a little more coconut milk or pandan juice, 1 teaspoon at a time.
3. 3Lightly grease your hands with the 1 tsp of oil. Take a small portion of the dough, about the size of a golf ball. Flatten the dough into a small disc, about 3 inches in diameter, in the palm of your hand. Place about 1 tablespoon of the cooled coconut filling in the center of the dough disc. Carefully bring the edges of the dough up and around the filling, pinching them together to completely enclose the filling and form a ball or a slightly flattened pyramid shape.
4. 4Lay one of the 12 squares of banana leaves flat. Place one of the filled dough balls in the center of the banana leaf. Fold the banana leaf around the dough ball to create a pyramid or triangle shape, tucking in the corners. You can secure the leaf with a toothpick if it seems loose, but it is not essential if folded tightly.
5. 5Arrange the 12 wrapped kuih koci in a single layer in a steamer basket. Ensure they are not touching each other. Place the steamer basket over a pot or wok filled with about 1-2 inches of water. Bring the water to a boil over medium-high heat, then reduce the heat to medium. Cover the steamer and steam for 30 minutes, or until the dough is cooked through and has become slightly translucent and firm to the touch.
6. 6Carefully remove the steamer basket from the heat. Let the kuih koci cool in the banana leaves for at least 10-15 minutes before serving. This allows the dough to firm up. Serve the kuih koci warm or at room temperature.

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