slaked cornstarch1 ¼ tsps cornstarch + 1 tbsp water
For skin: (Yields: 408 g)
55gpandan juice* +½ to 1 tsp (Add 70 g of water to 15 g of pandan leaves, blend until fine, and extract pandan juice.)
4tbspsthick coconut milk
⅛tspfine salt
200gglutinous rice flour100 + 100 g
60ghot water70°C
20gicing sugar
1tbspcooking 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 ½ 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.