Kuih Koci Pumpkin

This is a teatime steamed kuih , great with a cup of tea or coffee with a sweet coconut filling.The dough is a mixture of flour ,mashed pumpkin and coconut milk . This is a delightful chewy and rich desserts that are made from natural ingredients . There are more than 100 different types of Malay kuihs and these recipe emerged and came from the Indonesian and Malay villages with a bit of variation with the use of pumpkin.

Ingredients

o 250g pumpkin

o 250g glutinous rice flour

o 100ml thin coconut milk (from 1/2 a grated coconut)

o 1/2 tsp salt (add to coconut milk)

o 20 pieces of 18cm x 14cm pieces of cut out banana leaf

o 20 pieces of 14cm x 1.5cm pieces of cut up strips of banana leaf

Filling:

o 50g castor sugar

o 75g palm sugar (gula melaka)

o 75ml water

o 2 pandan leaves/screwpine leaves

o 100g white grated coconut

o 50g toasted groundnuts, skinned and coarsely pounded(optional)

Method

Cut pumpkin into cubes, steam until cooked
and mash while still hot. Sift in glutinous
rice
flour and mix. Add in coconut milk gradually
and mix into a soft and smooth dough. Set
aside.

To prepare the filling: Bring the water, sugar, palm sugar and pandan leaf to a boil to
dissolve the sugar. Strain.Add in grated coconut and cook over medium low heat until mixture turns dry. Add in groundnuts and mix.

Take a piece of cut-out banana leaf. Brush lightly with oil. Take a small portion of dough
and spread it out in the centre of the banana leaf. Place a teaspoon of filling. Add another
small portion of dough. Wrap up.

Place the kuih koci in a steamer and steam for 15-20 minutes. Remove and serve the kuih
hot or chill before serving.