Hello Everyone! Tonight I will be sharing my last recipe from Brunei. As previously mentioned in a post I shared two weeks ago, I came across this Kuih Koci Gula Kelapa from the same website entitled ‘Brunei’s Traditional Sweet Treats You Must Try’.

To be honest, when I was still living in Brunei, this was a kuih that I barely saw sold in the night markets or road-side stalls – or maybe I was too focused on my favourite kuih-kuih that I failed to notice them amongst the pack. Nevertheless, as with most, if not all, kuih-kuih found in Brunei originate from a different country, and the Kuih Koci Gula Kelapa is no stranger to that. As it turns out, it is actually native to Indonesia.

Pronounced koh-chee, this is a snack/dessert made with a mix of white and black glutinous rice flour, stuffed with sweetened coconut and palm sugar filling, wrapped in banana leaves, and then steamed. The deep purple hue of the kuih comes from the black glutinous rice flour. There are also varieties of this kuih that do not require black glutinous rice flour, in fact a majority of it is made with white glutinous rice flour. The black glutinous rice flour is mainly used to colour the kuih.

In fact, black glutinous rice flour may be quite difficult to source (depending on where you live). You can actually make your own too by grinding black glutinous rice grains. Place them in a coffee grinder or blender and then grind until really fine. Sieve the flour and then grind again. You need to grind several times until you get a really fine flour, so technically it’s a lot of work too. I managed to source mine online from Indonesia.

The Kuih Koci has a mochi-like texture and is sweet in flavour from the coconut filling inside. Though optional, a slightly salty coconut sauce cuts through the sweetness nicely. Other than just adding a dollop of it atop after the kuih has been steamed, you can also spoon the coconut sauce into the banana leaf, place the dough in, and then steam it with the coconut sauce.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on What To Cook Today by Marvellina.

PREP TIME 30 MINS | COOKING TIME 30 MINS | MAKES 6 PCS

INGREDIENTS

For the dough

• 1 & 1/2 cups white glutinous rice flour
• 1/3 cup black glutinous rice flour
• 2/3 cup coconut milk

For the coconut filling

• 2 cups grated coconut
• 1/2 cup coconut sugar*
• 1/4 cup coconut cream
• 1/4 cup white granulated sugar**
• 1 tsp cornstarch
• 1/4 tsp salt

*Gula Melaka (palm sugar) is the choice of sweetener used when it comes to traditional kuih like this, but if you can’t seem to source it, you can always substitute it for coconut sugar like I did.

**Also, I ran out of coconut sugar. It’s supposed to be 1 cup of coconut sugar but I only had half a cup left and therefore mixed it together with a quarter cup of white granulated sugar.

For the coconut sauce (optional)

• 2/3 cup coconut cream
• 1 tsp all-purpose flour
• Pinch of salt, to taste

Wrapping

• 6 pcs banana leaves (15cm x 20cm)
• Coconut oil, for brushing

METHOD

1. Prepare the Banana Leaves: Soak the banana leaves in warm water for 30 minutes. Wipe them dry and brush with coconut oil. Set aside.
2. Coconut Filling: Meanwhile, add the coconut cream and sugars in a pan over medium heat. Mix until the sugars have melted, then stir in the grated coconut and salt. Mix until well incorporated and then sprinkle the cornstarch over the coconut-sugar mixture. Stir and cook until the mixture thickens. Once done, set aside and let it cool down completely.
3. Coconut Sauce: Add the coconut cream and a pinch of salt to a small saucepan. Whisk in the all-purpose flour until smooth. Place on the stove and cook over medium heat, whisking continuously until the sauce thickens. Set aside.
4. Dough: Heat the coconut milk in a small saucepan until it is hot, but not boiling. Add both flours to a large mixing bowl, together with the hot coconut milk. Stir to mix everything, until the dough comes together. It should be pliable and not sticky.
5. Divide the dough into 6 equal pieces. Flatten the dough with the palm of your hands and place the cool coconut filling in the middle. Wrap around it and roll the dough into a smooth ball. Repeat with the remaining dough.
6. Wrapping: Take a piece of banana leaf and shape into a cone. Place a dough ball in the cone and gently push it into the leaf. Fold one side over, and then the adjacent side. Then fold the other two sides to make your cone-shaped Kuih Koci.

You may also choose to wrap them into a parcel, or steam them with no wrapping at all! Just place the balls onto a small sheet of banana leaf.

7. Steaming: Place the wrapped Kuih Koci into a steamer and steam for about 10 -15 minutes.
8. Serve: Once done, unwrap and serve immediately while hot, topped with the coconut sauce. Enjoy as a light mid-morning or mid-afternoon snack!

Note: Steamed Kuih Koci can be kept in the refrigerator for up to 3 days. Otherwise, you may freeze the uncooked kuih koci for later consumption. Steam, frozen for, 15-18 minutes.

BON APPÉTIT

– Ally xx