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

Pandan Kuih Koci
 

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 1/4 tsps cornstarch + 1 tbsp water)

Ingredients for skin: (Yields: 408 g)

  • 55 g (+ 1/2 to 1 tsp) pandan juice*
  • 4 tbsps thick coconut milk
  • 1/8 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 to 15 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 1/2 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.


Pandan Kuih Koci

Kuih Koci Pandan Recepi (resipi kuih koci dan cara pembungkusan)

The skin of Kuih Koci has some coconut milk added and is wrapped with banana leaf,
5 from 3 votes

Click to vote

Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Appetizer, Dessert, Snack
Cuisine Southeast Asia
Servings 12 pieces
Calories 119 kcal

Equipment

  • 12 rectangle banana leaves (6×7)-inch

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

For skin: (Yields: 408 g)

  • 55 g pandan juice* +½ to 1 tsp (Add 70 g of water to 15 g of pandan leaves, blend until fine, and extract pandan juice.)
  • 4 tbsps thick coconut milk
  • tsp fine salt
  • 200 g glutinous rice flour 100 + 100 g
  • 60 g hot water 70°C
  • 20 g icing sugar
  • 1 tbsp cooking oil

Instructions
 

For gula Melaka coconut filling:

  • 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.
  • Cook over medium heat until the liquid has dried up.
  • Divide coconut filling into 12 portions (16 g each), and shape into balls.

For Pandan dough for skin:

  • Add salt and 55 g of pandan juice to thick coconut milk, and mix well.
  • Add hot water (70°C) to 100 g of glutinous rice flour, mix well. Add in pandan coconut milk, mix well.
  • 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 1/2 tsp), knead until a smooth dough is formed.
  • Add in cooking oil, knead until well blended.
  • Divide dough into 12 portions (34 g each), cover with cling wrap to prevent from drying.

Making Pandan Kuih Koci:

  • 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.
  • Coat the banana leaves with oil.
  • Shape dough into a bowl, fill with coconut filling, wrap filling fully with dough, press until firm and shape gently into a ball.
  • Fold banana leaf into cone shape, put in filled dough, press down lightly, wrap with banana leaf, tuck at the bottom.
  • Arrange in steamer rack, steam over medium-low heat for 17-18 minutes.
  • Set aside to cool.

Video

Notes

This recipe yields 12 pieces of kuih koci. 
The nutritional value for reference is for 1 piece of kuih koci. 
 
 

Nutrition (per serving)

Calories: 119kcalCarbohydrates: 25gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 30mgPotassium: 37mgFiber: 1gSugar: 9gVitamin C: 0.1mgCalcium: 12mgIron: 0.2mg
Keyword koci, kuih koci, pandan
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote