Pandan Kuih Koci Recipe (Resepi Kuih Koci Pandan)- with Detailed Steps - MyKitchen101en.com (2024)

Posted by Mykitchen101en Team | Mar 18, 2019 | 0

The taste of Kuih Koci is similar to Pandan Angku Kuih, both are made by filling pandan glutinous rice dough with sweet grated coconut. The skin of Kuih Koci has some coconut milk added while the skin of Pandan Angku Kuih has sweet potato added. It is wrapped with banana leaf while Angku Kuih is printed with a “tortoise” pattern using a mold.

Kuih Koci

The origin of kuih Koci is unknown but one theory suggests that the names kuih mean cake in the Malay language and koci means sticky in the Hokkien dialect. Its name may have come from the fact that it’s very sticky when cooked and needs to be broken apart with chopsticks or hands before being eaten.

Another theory suggests that the name “kuih koci” means “to squeeze” in Malay. This is because the mixture of ingredients is squeezed into a mold and baked until it sets.

It’s commonly found in Malaysia and Indonesia and is commonly eaten during breakfast or as an afternoon snack and is often sold by street vendors too so if you’re looking for a snack on the go then this would be perfect!

CHINESE VERSION:香兰三角椰丝粿食谱 Kuih Koci做法

Kuih Koci Pandan Recipe (Resipi Kuih Koci)| MyKitchen101en

Yields: 12 pieces

Ingredients:

Ingredients for gula Melaka coconut filling: (Yields: 200 g)

• 80 g gula Melaka (coconut palm sugar)
• 20 g dark brown sugar
• 65 g hot water
• 2 pcs pandan leaves
• 120 g fresh shredded coconut
• slaked cornstarch (1 ¼ tsps cornstarch + 1 tbsp water)

Ingredients for skin: (Yields: 408 g)

• 55 g (+ ½ to 1 tsp) pandan juice*
• 4 tbsps thick coconut milk
• ⅛ tsp fine salt
• 100 g + 100 g glutinous rice flour
• 60 g hot water (70°C)
• 20 g icing sugar
• 1 tbsp cooking oil

(*Pandan juice: Add 70 g of water to15 g of pandan leaves, blend until fine, and extract pandan juice.)

Instructions:

For gula Melaka coconut filling:

1 Combine gula Melaka, dark brown sugar, hot water, and pandan leaves in a saucepan, and cook over medium heat until sugar is fully dissolved. Strain sugar syrup through a sieve into the non-stick cooking pan. Add in slaked cornstarch, and mix well. Add in shredded coconut, and mix until combined.

2 Cook over medium heat until the liquid has dried up.

3 Divide coconut filling into 12 portions (16 g each), and shape into balls.

For Pandan dough for skin:

1 Add salt and 55 g of pandan juice to thick coconut milk, and mix well.

2 Add hot water (70°C) to 100 g of glutinous rice flour, mix well. Add in pandan coconut milk, mix well.

3 Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix into a dough.Add in more pandan juice if needed (about ½ tsp), knead until a smooth dough is formed.

4 Add in cooking oil, knead until well blended.

5 Divide dough into 12 portions (34 g each), cover with cling wrap to prevent from drying.

Making Pandan Kuih Koci (Cara bungkus kuih koci):

1 Prepare 12 pieces (size: 6″ x 7″) rectangle banana leaves. Blanch in hot boiling water until soften.Wash with dish washing net, then dry with kitchen towels.

2 Coat the banana leaves with oil.

3 Shape dough into a bowl, fill with coconut filling, wrap filling fully with dough, press until firm and shape gently into a ball.

4 Fold banana leaf into cone shape, put in filled dough, press down lightly, wrap with banana leaf,tuck at the bottom.

5 Arrange in steamer rack, steam over medium-low heat for 17-18 minutes.

6 Set aside to cool.