Kuih Koci Pulut Hitam

Another traditional malay kuih with a sweet coconut filling.  I added both glutinous rice flour and black glutinous flour into the dough.  To top up, I added a teaspoon of coconut sauce before packing them up in banana leaf parcels for steaming.  The resulting taste is a mixture of sweetness and saltiness, which is deliciously awesome.

Dough Ingredients (yields about 25 pieces):
250 g glutinous rice flour
125 g black glutinous rice flour
1 tsp salt
250 ml coconut milk
enough water to form a pliable dough

Filling Ingredients:
200 g freshly grated skinless coconut (or dessicated coconut)
100 g gula melaka (palm sugar)
100 g granulated sugar
1/2 cup water (add more water if mixture is dry)
2 pandan leaves, to be tied in a knot
1 tbsp glutinous rice flour
1 tbsp cornflour

Coconut Sauce Ingredients:
250 ml coconut milk
2 tbsp cooking oil
2 tbsp tapioca flour
salt to taste

banana leaves, to be cut into 14 cm x 14 cm square and soften over open fire

Method:
In a bowl, add both types of flour, salt, coconut milk and enough water to form a pliable soft dough.

In a medium-sized pot, add gula melaka, sugar, water and pandan leaves.  Bring to a slight boil, then add grated coconut and mix well.  Add water if the mixture is too dry. Once mixture is heated up, add glutinous rice flour and cornflour.  Remove from heat and set aside to cool down.

In a small saucepan, add all sauce ingredients together.  If mixture is too thin, cook over medium heat until slightly thick.

To form kuih koci:  Take dough the size of a pingpong ball.

Flatten dough and add a teaspoon of filling.

Then, pinch the sides and form into a ball.  Repeat procedure until dough is used up.

Place a ball in the centre of a banana leaf.

Add 1 teaspoon of coconut sauce over dough ball.

Fold bottom part of banana leaf over dough ball, followed by top half.  Then, tuck in the sides to form a parcel.

Arrange the kuih kocis on a tray and steam for about 15 minutes.

Serve warm or cold.

Happy Steaming!