Recipe Ingredient
- Filling (A):
- 3 tbsp sugar
- 5 tbsp palm sugar
- 3 tbsp water
- 1 pandan leaf
- 275g grated white coconut
- 800ml water
- 550g grated coconut
- (B):
- 275g rice flour
- 1 tbsp plain flour
- 1 tbsp green pea flour
- 1 1/4 tsp salt
- 2 tbsp sugar
- 4 pandan leaves
- Banana leaves, cut into 25 pieces of 20x 23cm - washed, scalded and wiped dry
- 25 pieces pandan leaves of 4cm length
Instructions
- Put the filling ingredients (A) in a pan and cook until the sugar dissolves. Add in the grated coconut and mix well. Remove from the heat and cool. Make small balls about the size of small limes and refrigerate.
- Mix the 800ml of water with the grated coconut. Squeeze out to obtain 1225ml santan. Combine (B) in a basin. Add in 425ml of santan and blend well. Leave aside to soak for about 10 minutes. Heat the rest of the santan and add in the pandan leaves. Do not boil. Remove the heated santan from the fire and pour it gradually into the soaked flour mixture. Stir well to blend.
- Cook this well blended mixture in a saucepan over a low heat, stirring all the time till the mixture thickens and turns gooey like a paste. Remove the saucepan from the heat and set aside.
- Place 2 tbsp of the cooked paste onto the centre of the banana leaf. Roll a ball of hardened filling in the paste and place it in the middle. Fold the leaf up into a parcel by wrapping the leaf towards the centre. Staple to secure. Steam the bundles over rapidly boiling water for 10-15 minutes.
Between Kuih Koci and Kuih Koci Santan, the latter is much
tastier. When I come visiting Penang, I will always try to eat
this and there never easy to find it as the locals seem to like
Kuih Koci with grated coconut sprinkles on top.