Kuih Koci Pandan Flavour | 三角椰丝糕

Описание: Kuih Kochi is a delicious Malaysian dessert made from glutinous rice flour and filled with sweet palm sugar or grated coconut.

Ingredients:
For the Filling-
200g palm sugar (gula melaka), chopped
100ml water
2 pandan leaves, (screwpine)
270g grated coconut
1/2 tsp salt

For the coconut milk sauce filling:
200ml coconut milk
1 tsp salt
1 tbsp water
1 tsp cornstarch

For the pandan water:
5-7 pandan leaves
300g water (adjust as needed)

For the Dough:
300g glutinous rice flour
2 tbsp coconut milk

For the water roux：
1 tbsp rice flour
70 ml water
1/2 tbsp oil
1 tbsp coconut milk

Method:
1)To make the coconut filling, combining palm sugar, pandan leaves and water in a medium saucepan over medium heat. Bring to a boil until the sugar is dissolved. Strain the mixture into the nonstick pan. Discard the pandan leaves.

2) Add in the grated coconut and salt. Mix and cook until water has evaporated, about 5 minutes (mixture will still be moist). Transfer to a bowl and let it cool completely.

3) To prepare banana leafs:
Cut the banana leaves into 18x 20 cm in order to wrap each kuih koci. Soften the banana leafs using the heat from the stove. Apply oil on the dull side of the banana leaf and Set aside.

4) To make the pandan water:
Blend 5-7 pandan leaves with 300 ml water, strain the pandan water and set aside.

5) To make the coconut milk sauce:
Mix all the coconut milk sauce ingredients well, then cook over low heat until slightly thickened. Set aside.

6) To make the water roux:
Mix all the water roux ingredients well, then cook over low heat until thickened. This mixture is meant to make it easier to knead the dough without sticking to your hands and to help maintain the shape of the kueh koci.

7) Mix all the dough ingredients, water roux, and pandan water little by little and knead until it turns into a smooth and soft dough.

8) Divide the dough into 40g portions, roll each portion into a ball, and then flatten it. Place the coconut filling, wrap, seal it, and roll it into a ball.

9) Shape the banana leaves into a cone, add 1-2 tbsp of coconut milk sauce, then place the kuih koci dough and wrap tightly.

10) Transfer to the steamer, steam over boiling water for 12-15 minutes or until cooked. Keep the leftovers in the fridge and steam 'kuih koci' for 10 minutes to enjoy soft, chewy kuih koci.


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