Friday, August 19, 2011

BLACK GLUTINOUS RICE KUIH KOCI/ KUIH KOCI PULUT HITAM




These kuih koci were so rich, nicely coated with thick coconut cream and a succulent moist coconut filling. It's always top of the list every time come Ramadan. There are a few variation the white, the black, pumpkin and even sweet potatoes. One of my favorite kuih and never miss to make these kuih every time celebrating Ramadan. I made 4 dozen yesterday to send over to the "surau" for members "buka puasa". To make life easier I milled the black glutinous rice at the milling shop.


Ingredients: Adapted from Lily's Wai Sek Hong

400 g black glutinous rice flour
1 tbsp cornflour
1 tbsp sugar
1 tbsp oil
270 - 300 ml coconut milk

For glazing
3/4 cup thick coconut milk
1 tsp rice flour mix with 1 tbsp water
1/2 tsp salt
16 pieces banana leaves (15 cm x 20 cm) softened in boiling water
oil for greasing the banana leaves
Filling - follow recipe from kuih koci

Method:

Dough
Mix glutinous flour with cornflour in a large bowl.
Bring coconut milk, sugar and oil to the boil, remove from heat and  then pour over the flour.
Use a wooden spoon and mix into a dough.
Knead until smooth.
Divide dough into 16 pieces and rest dough covered with a damp cloth.
Cook the 3/4 cup of thick coconut milk and salt in the microwave on high for 1 minute and then mix in the rice flour.
Stir to mix and put back in the microwave and cook 1 more minute until mixture is thickened. (timing depends on your wattage of microwave)
Take a piece of dough, flatten and place a portion of the filling in the middle, wrap up filling.
Make sure to cover filling thoroughly.
Dunk into coconut milk glaze and coat generously.
Put in the middle of greased banana leaves and turn ends in.
Repeat with the rest and then steam in boiling water for only 12 - 15 minutes.
Kuih koci should be served warm but if you are in the tropics it can be served in room temperature.


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Kuih Koci makanan orang tak ada gigi.....ha...ha.... ini favorite saya, kalau tak stop saya memang satu kukusan habis. Saya buat banyak semalam, biasalah malam Jumaat anta sedikit ke surau buat berbuka. Saya suka buat yang pulut hitam ini nampak cantik. kebetulan baru jumpa kedai yang boleh kisar beras pulut, anta aje suruh dia orang kisar, balik saya sejatkan airnya dengan kain, impitkan dengan batu giling, cantiklah jadi tepungnya. Sebaik-baiknya kalau hendak buat kuih koci buat cara ini, saya kurang gemar menggunakan tepung pulut hitam yang dijual di kedai. Nampak kurang ori.

Next Post - Watermelon-lemonade Juice

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2 comments:

Nazrah said...

Salam kak Paty..suka kuih koci tapi tak pandai bungkus camtu..cantik jer..

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