Kuih Koci (Glutinous Rice Dumplings) with Cassava Flour

Ingredients

• 2 cups Cassava flour
• 1/4 cup Tapioca starch
• 1 cup Coconut milk
• 1/2 cup Pandan juice (from 4-5 leaves)
• 1/2 tsp Salt
• 2 cups Grated coconut
• 1/2 cup Palm sugar
• 1/4 cup Water
• 12 leaves Banana leaves

Instructions

1. 1To prepare the filling, combine the 2 cups of grated coconut, the 1/2 cup of palm sugar, and the 1/4 cup of water in a medium saucepan. Cook over medium heat (approximately 300-325°F or 150-163°C), stirring constantly with a spoon, for 5 to 7 minutes until the palm sugar has completely dissolved and the mixture appears slightly thickened. Remove the saucepan from the heat.
2. 2Transfer the coconut filling to a heatproof bowl and set it aside to cool completely to room temperature. This cooling step prevents the dough from melting when the filling is added.
3. 3In a large mixing bowl, whisk together the 2 cups of cassava flour, the 1/4 cup of tapioca starch, and the 1/2 teaspoon of salt until they are thoroughly combined.
4. 4Gradually pour the 1 cup of coconut milk and the 1/2 cup of pandan juice into the dry ingredients in the large bowl. Mix with your hands or a sturdy spoon until a smooth, pliable dough forms; if the dough feels too dry, add 1 teaspoon of coconut milk at a time, or if it feels too sticky, add 1 teaspoon of cassava flour at a time, mixing well after each addition until the desired consistency is reached.
5. 5Wipe the 12 banana leaves clean with a damp cloth and cut them into approximately 6x6 inch (15x15 cm) squares. Take a portion of dough, about the size of a golf ball (approximately 1.5 inches or 4 cm in diameter), and flatten it into a small disc in the palm of your hand. Place about 1 tablespoon of the cooled coconut filling in the center of the dough disc. Carefully fold the dough around the filling, pinching the edges firmly to seal, and shape it into a neat ball or oval. Repeat this process with the remaining dough and filling until you have 12 filled dumplings.
6. 6Place one prepared dumpling in the center of each banana leaf square. Fold the leaf around the dumpling, bringing the sides together and folding the ends inward to create a sealed packet, ensuring the leaf is snug but not so tight that it will burst during steaming. Arrange all 12 wrapped dumplings in a single layer in a steamer basket, ensuring they do not touch each other. Steam over medium-high heat (water boiling vigorously at 212°F or 100°C) for 25 to 30 minutes; the dumplings are cooked when the dough is firm to the touch and no longer sticky.
7. 7Carefully remove the steamer basket from the heat. Let the Kuih Koci cool in their banana leaf wrappers for at least 10 minutes before unwrapping and serving, as this cooling period allows the dough to set properly and prevents it from being too soft or sticky.

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