Black Glutinous Rice Koci Cake

  Kuih Koci is a Malaysian dumpling made from glutinous rice flour. The filling is sweet coconut filling made with palm sugar.

200gm white glutinous powder

50gm black glutinous powder

150-180ml coconut milk

½ tsp salt

1 tbsp sugar

1 ½ tbsp  cooking oil

Colouring: pink and blue / purple

14 rectangle shape banana leaves or disc shapes

Filling

1 ½ cup grated coconut

2 tbsp sugar

2 tbsp dark brown sugar/palm sugar/gula merah (can lessen if desired)

1 screwpine leaf-knotted

½ tbsp corn flour mix qith 1 tbsp water

1 ½ cup water

Prepare the filling:

Heat 1 ½ cup water , add in sugar and dark brown sugar. Throw in the knotted screwpine leaf. Leave to dissolve. Sieve and return back to heat.Simmer until the syrup lessen by half. Add in the coconut and keep stirring .Once the filling has slightly thicken /not dried  , mix in cornflour water and stir until the coconut start to leave the pan . Close fire.Leave to cool before using.

For the dough:

Place the dry ingredients in a bowl.Add in colouring in the coconut milk. I used pink and blue to get purple colouring. If you have purple colour, then by all means use that. Add in salt,sugar  and cooking oil.Mix with your fingers.Add in coconut milk bit by bit to form into a smooth and soft dough.There is no need to use up all the coconut milk, only sufficient amount to make it into a dough.

Assembling

Wipe clean banana leaves . If you want the kuih shape to be in rectangle, cut into 14 rectangles.If you want the kuihs to be in cone shape, then cut out into 14 discs. Place the cut leaves in a wok. Pour enough water to cover the leaves.Heat up. Blanch the leaves so it does not tear when handling later on. There is no need for the water to boil. Check to see if the leaves have soften or take one and bend.If it does not tear, then you can close fire. Transfer all the leaves on a plate. Wipe clean each leaf before using.

Take a rectangle shape blanched leaf, grease it with some oil, take a golf ball size dough, flatten it in a rectangle shape, place the filling in the centre or at one side, fold in half , and press gently at all the sides, giving it a semi circle shape ,this will seal the dough together and avoid the coconut from coming out. Take both edges of the leaf and bring it to the centre, fold the upper portion downward  to get a rectangle shape. Do the same until the dough finishes.

If you want to do in a cone shape, fold the leaf in a cone shape,staple if necassary, grease the leaf with oil, take a dough and shape it into a cone by placing it in your greased thumb, once you have got the desired shape, slowly transfer to the cone shape banana leaf.,pressing the dough neatly to the leaf.Add filling and cover the filling. Seal in a manner whereby the cone is able to stand firmly on a flat surface.

Steam in rapid boiling water for 15 mins.

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