Blue Pea Flower and Pandan Kuih Koci
Kuih Koci is a typical Peranakan/Malay sweet kuih made of sticky rice flour. The dough is used to wrap a palm sugar sweetened coconut filling, placed inside a banana leave parcel and then steamed. It is a delightful treat for breakfast or teatime. Here’s the RECIPE.
Recipe by Mama Ding
Total Time | 45 mins
Prep Time | 30 mins
Cook Time | 15 mins
Yields : 12 pieces
Ingredients
For the filling~
200 g (2 cup) freshly grated coconut
180 g (1 cup) palm sugar/gula Melaka, chopped
100 ml (1/2 cup) water
3 tbsp dark brown sugar or to taste
1/2 tsp salt or to taste
2 screw pine/pandan leaves, knotted
1 tbsp glutinous rice flour + 1 tbsp water
For the dough~
500 g (3 cup + 2 tbsp) glutinous rice flour
200 g (1 cup) fresh coconut milk/santan
50 g (1/4 cup) blue pea flower extract*
To wrap~
12 pieces of banana leaves, 12 x 8 cm ( 5 x 3 inch)
some cooking oil to brush the banana leaves
Method
01 Place all the ingredients for the filling in a small pot. Cook over medium heat until the sugar has dissolved and the filling is well combined, about 15 mins. Keep stirring to prevent burning.
Discard the screw pine/pandan leaves and set aside to cool.
02 In a bowl, mix the glutinous rice flour with the coconut milk and blue pea flower extract. Mix well and knead until a soft dough is formed. The dough should not stick to your hands or the side of the bowl. If the dough is too dry, add 1 or 2 tbsp extract. If the dough is too wet, add 1 or 2 tbsp glutinous rice flour.
03 Divide dough into 12 portions. Roll one portion into a ball, flatten and add 1 tbsp of filling. Wrap the filling and roll into a ball shape.
Brush some oil onto the surface of a piece of banana leaf.
04 Place the ball on the center of the banana leaf. Fold the banana leaf to cover the ball of dough. Fold the sides inward and then downward. Wrap it like a parcel. Repeat until all the kuih koci are wrapped.
05 Prepare a steamer. When the water is boiling, place all the kuih koci into the steamer. Steam on medium heat for 10 - 12 mins. Remove from steamer and allow to cool before serving.
Notes
The recipe above is for Blue Pea Flower Kuih Koci. To get the blue pea flower extract, steep 100 blue pea flowers in half a cup hot water for 30 mins then strain through a sieve.
For Screw Pine/Pandan Kuih Koci, add 50 g pandan juice (blend 20 screw pine/pandan leaves with half cup water, strain through a sieve).
For black glutinous rice Kuih Koci, replace 250 g of glutinous rice flour with 250 g blended black glutinous rice.