Kuih Koci (Glutinous Rice Dumplings)

Ingredients

• 2 cups Glutinous Rice Flour
• 2 tablespoons Tapioca Starch
• 2 leaves Pandan Leaves
• 1 cup Coconut Milk
• 1/2 cup Water
• 1/4 teaspoon Salt
• 1 cup Grated Coconut
• 1/2 cup Palm Sugar (Gula Melaka)
• 1 leaf Pandan Leaves (for filling)
• 6 pieces Banana Leaves

Instructions

1. 1Prepare the filling: In a medium saucepan, combine the 1 cup Grated Coconut, 1/2 cup Palm Sugar (Gula Melaka), and 1 leaf Pandan Leaves (for filling). Cook over medium heat, stirring constantly, for 5-7 minutes, or until the palm sugar has completely melted and the mixture has thickened to a sticky consistency. Remove the pandan leaf and set the filling aside to cool completely.
2. 2Prepare the dough: In a large mixing bowl, whisk together the 2 cups Glutinous Rice Flour, 2 tablespoons Tapioca Starch, and 1/4 teaspoon Salt. Add the 1 cup Coconut Milk and 1/2 cup Water to the dry ingredients. Mix 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, one tablespoon at a time. If it feels too dry, add a little more water, one teaspoon at a time.
3. 3Divide the dough into 6 equal portions. Take one portion of dough and flatten it into a small disc in the palm of your hand. Place about 1-2 tablespoons of the cooled coconut filling in the center of the disc.
4. 4Carefully bring the edges of the dough up and around the filling, pinching them together to seal completely. Shape the dough into a pyramid or oval shape, ensuring the filling is fully enclosed.
5. 5Prepare the banana leaves: Gently warm the 6 pieces of Banana Leaves over a low flame or by briefly dipping them in hot water until they become pliable. This prevents them from tearing when wrapping. Wipe them dry.
6. 6Wrap each shaped dumpling in a piece of banana leaf, folding the leaf to secure the dumpling. The pointed end of the dumpling should face upwards when wrapped.
7. 7Arrange the wrapped dumplings in a steamer basket, ensuring they do not touch each other. Place the steamer basket over a pot of boiling water. Steam for 20-25 minutes, or until the dumplings are firm to the touch and the dough is cooked through.

Substitutions

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