Kuih Koci (Steamed Glutinous Rice Dumplings)

Ingredients

• 2 cups Glutinous rice flour
• 1/2 cup Mashed sweet potato
• 1 cup Coconut milk
• 2 leaves Pandan leaves
• 1.5 cups Grated coconut
• 1/2 cup Palm sugar (Gula Melaka)
• 2 tablespoons Water
• 1/4 teaspoon Salt
• 6 pieces Banana leaves

Instructions

1. 1In a medium saucepan, combine the 1.5 cups of grated coconut, the 1/2 cup of palm sugar, the 2 tablespoons of water, and the 1/4 teaspoon of salt. Cook over medium heat (approximately 300-325°F or 150-163°C), stirring constantly, for 5 to 7 minutes, until the palm sugar has completely melted and the mixture has thickened to a jam-like consistency. Remove the saucepan from the heat and set the filling aside to cool completely.
2. 2In a large bowl, combine the 2 cups of glutinous rice flour and the 1/2 cup of mashed sweet potato. Gradually add the 1 cup of coconut milk, mixing with your hands until a soft, pliable dough forms. If the dough feels too sticky, add 1 tablespoon more of glutinous rice flour; if it feels too dry, add 1 tablespoon more of coconut milk.
3. 3Take a portion of the prepared dough, about the size of a golf ball, and flatten it into a small disc in the palm of your hand. Place approximately 1 tablespoon of the cooled coconut filling in the center of the disc. Carefully bring the edges of the dough up and around the filling, pinching them together firmly to seal and form a smooth ball, ensuring no filling is exposed. Repeat this process until all the dough and filling are used.
4. 4Prepare your steamer by filling its base with water and adding the 2 pandan leaves. Bring the water to a rolling boil over high heat (approximately 212°F or 100°C). While the water heats, take the 6 pieces of banana leaves and cut each into a piece large enough to wrap around one of the formed dough balls. Place one dough ball in the center of a banana leaf piece, then fold the leaf around the ball to completely enclose it, tucking the ends to secure.
5. 5Carefully place the wrapped Kuih Koci into the preheated steamer basket, ensuring they are not touching each other to allow for even cooking. Cover the steamer and steam over medium-high heat (approximately 200-212°F or 93-100°C) for 20 to 25 minutes, or until the dough is cooked through, appears slightly translucent, and the banana leaves are a vibrant green color.
6. 6Once cooked, carefully remove the steamer basket from the heat. Let the Kuih Koci cool in the steamer basket for 5 to 10 minutes before serving; this resting period allows them to firm up slightly for the best texture.

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