Kochi or Koci, also gives a term as the “Passover cake”, is a Javanese and Malay dumpling. It has coconut and palm sugar fillings wrapped in a dough that is made of glutinous rice flour. In countries such as Malaysia, Singapore, and Brunei; this dish makes a snack or a dessert that is usually served during breakfast or tea-time.
Tips for Making Kochi
You can substitute the grated coconut in the filling with desiccated coconut. However, the dryer texture of desiccated coconut requires more water during the softening process. It might take a longer time to soften desiccated coconut as compared to grated coconut.
It is advisable to use young banana leaves to wrap the Kochi. If young banana leaves are unavailable; soak your banana leaves in hot water to soften them before the wrapping process. Otherwise, you can also use frozen banana leaves, baking paper, and muffin pan as substitutes.
Kochi RecipeDifficulty: Easy
Prepare Kochi by first cooking the grated coconut filling. Then, knead the glutinous rice flour with coconut milk to form a dough. Divide the dough into equal parts, flatten the dough and wrap the filling in the dough. Pour some sauce onto the dough with filling before wrapping it with a banana leaf. Steam the dough and Kochi is ready to be served.
120 g of palm sugar (gula Melaka)
100 ml of water
30 g of sugar
3 stalks of pandan leaves
120 g of coconut (grated)
100 g of glutinous rice flour
150 g of black glutinous rice flour
50 ml of water
120 ml of coconut milk
1⁄5 tsp of salt
1 tbsp of wheat flour
130 ml of coconut milk
- Making Kochi:
Oil (as needed)
10 pieces of banana leaves (16cm x 20cm)
- Preheat a pot on low heat. Then, add water into the pot.
- Pour white sugar and palm sugar into the water. Stir continuously until the sugar melts completely.
- Knot the pandan leaves and place them into the sugar solution.
- Put in the grated coconut and stir until it softens and absorbs the sugar solution.
- Dish out the filling and set it aside.
- Prepare a bowl and put in both glutinous rice flour and black glutinous rice flour.
- Whisk the flour ingredients evenly before adding the salt.
- Then, slowly stir in water followed by coconut milk.
- Mix the ingredients until they form a smooth dough.
- Divide the dough into 10 equal parts.
- In a pot, mix coconut milk and wheat flour. Stir the mixture evenly.
- On low heat, cook the mixture until it thickens.
- Dish out the sauce and set it aside to cool.
- Sieve the sauce in room temperature for a smooth texture.
- Making Kochi:
- Oil your palms and fingers. Next, carefully flatten one of the dough pieces.
- Place 1.5 teaspoons of filling in the centre of the flattened dough.
- Seal the dough and rub it in circular motions between your palms until it forms a ball.
- On the dull side of a banana leaf, brush some oil evenly and shape the leaf into a cone.
- Place the dough ball into the cone-shaped leaf and pour 2 tablespoons of sauce onto the dough.
- Wrap the dough in the banana leaf so that it forms the shape of a pyramid.
- Repeat steps 1 to 6 with the remaining dough pieces.
- Lastly, steam the Kochi for about 10 minutes and serve.
- Premade Kochi can be kept in the freezer for later consumption. Steam the frozen Kochi longer (15 to 18 minutes) before serving.
- Steamed Kochi can be kept in the refrigerator for around 3 days. Be sure to discard the Kochi if it is held more than 3 days to avoid food poisoning.
Ways to Enjoy Kochi
The coconut milk sauce in this recipe is optional. Feel free to opt for a healthier version of Kochi by eliminating the sauce.
Kochi makes one of the best snacks and desserts during breakfast and tea-time. Pair the dumplings with a refreshing cup of tea or your favourite coffee.
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