Kuih Koci with Coconut Filling (Glutinous Rice Dumplings)

Ingredients

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

Instructions

1. 1Prepare the filling: In a medium saucepan, combine the 1 1/2 cups grated coconut, 1/2 cup palm sugar, and 1/4 teaspoon salt. Add the 2 pandan leaves. Cook over medium heat (350°F/175°C) for 5-7 minutes, stirring constantly, until the palm sugar has melted and the mixture has thickened to a sticky consistency. Remove and discard the 2 pandan leaves. Transfer the filling to a small bowl and let it cool completely.
2. 2Make the dough: In a large bowl, combine the 2 cups glutinous rice flour, 1 cup coconut milk, and 1/2 cup water. Mix with a spoon until a shaggy dough forms, then knead with your hands for 3-5 minutes until the dough is smooth and no longer sticky.
3. 3Shape the dumplings: Take a small portion of the dough, about the size of a golf ball. Flatten it into a 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 seal completely. Roll gently between your palms to form a smooth ball or a pyramid shape.
4. 4Prepare the banana leaves: Cut the 6 pieces of banana leaves into approximately 6x6 inch squares. Gently wipe each square clean with a damp cloth. Lightly grease the inside of each banana leaf square with a tiny bit of coconut oil if you have it, otherwise just use them as is.
5. 5Wrap the dumplings: Place one shaped dumpling in the center of a prepared banana leaf square. Fold the banana leaf around the dumpling to enclose it completely, creating a neat parcel. You can fold it in half like a taco, or fold the sides in and then the top and bottom. Ensure the dumpling is fully covered.
6. 6Steam the dumplings: Arrange the wrapped dumplings in a single layer in a steamer basket. Make sure they are not touching each other. Place the steamer basket over a pot or wok filled with about 2 inches of water. Bring the water to a boil over high heat (400°F/200°C), then reduce the heat to medium (350°F/175°C). Steam for 20-25 minutes, or until the dough feels firm and cooked through when gently pressed.
7. 7Serve: Carefully remove the steamer basket from the pot. Let the Kuih Koci cool in the banana leaf parcels for at least 10 minutes before unwrapping. Serve warm and enjoy your homemade glutinous rice dumplings.

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