Kuih Koci Pulut Hitam (Black Glutinous Rice Dumplings)

Ingredients

• 2 cups Black Glutinous Rice Flour
• 1 can Coconut Milk
• 2 pieces Pandan Leaves
• 150 g Palm Sugar (Gula Melaka)
• 1 cup Grated Coconut
• 1/2 cup Water
• 1/4 tsp Salt
• 6 pieces Banana Leaves

Instructions

1. 1Prepare the filling: In a small saucepan over medium heat (350°F/175°C), combine the 150 g Palm Sugar and 1/2 cup Water. Stir until the palm sugar has completely dissolved. Add the 1 cup Grated Coconut and 1/4 tsp Salt. Cook, stirring constantly, for 5-7 minutes, or until the mixture becomes sticky and clumps together. Remove from heat and set aside to cool completely.
2. 2Prepare the dough: In a large bowl, combine the 2 cups Black Glutinous Rice Flour with the 1 can Coconut Milk. Add a pinch of salt (from the 1/4 tsp Salt, if any remains from the filling). Mix with your hands or a spoon until a soft, pliable dough forms. If the dough is too sticky, add a tiny bit more black glutinous rice flour; if too dry, add a tiny bit more coconut milk. Knead the dough on a clean surface for 2-3 minutes until it is smooth and no longer sticky.
3. 3Shape the dumplings: Take a portion of the black glutinous rice dough, about the size of a golf ball. Flatten it into a small disc in the palm of your hand. Place about 1 teaspoon of the cooled palm sugar coconut filling in the center of the disc. Carefully fold the dough up and around the filling, pinching the edges to seal it completely and form a smooth ball or oval shape.
4. 4Prepare the banana leaves: Cut the 6 pieces of Banana Leaves into roughly 6x6 inch squares. If the leaves are stiff, you can briefly pass them over a low flame or dip them in hot water to make them more pliable. Wipe them clean with a damp cloth.
5. 5Wrap the dumplings: Place one shaped dumpling in the center of a banana leaf square. Fold the banana leaf around the dumpling to create a neat parcel, ensuring the filling is fully enclosed. You can secure the parcel by tucking in the ends or using a small piece of kitchen twine if desired (though not strictly necessary if folded tightly).
6. 6Steam the dumplings: Arrange the wrapped dumplings in a steamer basket, ensuring they do not touch each other. Place the steamer basket over a pot or wok filled with about 1-2 inches of boiling water. Cover the steamer tightly and steam over medium-high heat (400°F/200°C) for 25-30 minutes, or until the dough is cooked through and slightly translucent. You can test one by carefully unwrapping it to check the texture.
7. 7Serve the Kuih Koci Pulut Hitam warm or at room temperature.

Related Guides