Foodie

Monday, September 15, 2008

Kuih Koci Pulut Hitam





This was my second attempt making this and still did not manage to get a good enough picture for posting. These are the best pictures and they do not do justice to the kuih. These kuih koci were so rich, nicely coated with thick coconut cream and a succulent moist coconut filling. I did not find any change in taste or texture , only the color is dark purple from the black glutinous rice powder.


Ingredients:

200 g glutinous rice flour
100 g black glutinous rice flour
1 tbsp cornflour
1 tbsp sugar
1 tbsp oil
1 tsp pandan paste
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 http://lilyng2000.blogspot.com/2006/03/kuih-koci.html
Method:

Dough
Mix glutinous flour with cornflour in a large bowl.
Bring coconut milk, sugar and oil to the boil, remove from heat and add pandan paste 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.



Serves

10 comments:

Anonymous said...

Hello lily,
First of all thank you so much for sharing the recipe. I visit your website quiet a bit.
i really like this kuih, but i have been trying to find black glutinuous flour but it is just so difficult to find. May i know where you find yours?, i'm in austin texas.

thank you so much in advance for your reply.
ita

grace said...

I was looking for some traditional chinese recipes for cheong fun and oyster pancake. I stumbled on your website and I was amazed.
I am excited to read more from you!

Anonymous said...

Interesting recipe too not easy to find black sweet rice in San Francisco or Hawaii. Wonder if I can do without it?

Judy

lilyng said...

ita

i brought the pulut hitam flour from malaysia. i have not seen any in our asian stores too.

lilyng said...

judy,

like i said in my text, i did not find any difference in the texture. make the regular kuih koci will all white glutinous rice flour. the recipe is in my blog

Peb said...

Hi Lily,

I am new to US having just moved 6 mths ago. I started baking too. But when I check recipes from Malaysia they often indicate superfine flour for baking. Can you tell me what subsitute I should buy for this flour in US? Thanks for help

Anonymous said...

FOR Blaci glutinous flour try Vietnamese store.
we can easily find it in London.

lilyng said...

peb

superfine flour = cake flour

you can get cake flour from walmart or supertarget and the brand is 'soft as silk' and 'swan'

you can use unbleached flour, remove a tablespoon and replace with cornflour

Anonymous said...

hey , where can i get the black glutinious rice flour ?

lilyng said...

anonymous

i did not see any here in denver. i brought some from malaysia and my friend, claire, bought me a pack when she was in Toronto.

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