Kuih Koci - Easy Coconut Milk Dessert Recipe

Ever dreamt of whisking away your taste buds to a tropical paradise? Get ready to embark on a delightful culinary journey with Kuih Koci Gula Kelapa, a true gem among traditional Bruneian sweets! This isn't just any dessert using coconut milk; it's a beloved classic, known for its irresistibly soft, chewy texture and a heart of sweet, fragrant coconut filling. Across Brunei and Southeast Asia, Kuih Koci holds a special place, often enjoyed during festive occasions or as a comforting everyday treat. If you're looking for simple snack recipes or delicious snacks recipes that truly transport you, this is it! Made with glutinous rice flour and rich coconut milk, these little bundles of joy are wrapped in banana leaves, steamed to perfection, and promise a truly authentic taste of oriental cuisine recipes right in your own home. Get ready to master this home cooked recipe and impress everyone with your newfound skills in using coconut milk in cooking!

Ingredients

• For the Coconut Filling:
• 1 cup (200g) grated fresh coconut (or frozen, thawed)
• ½ cup (100g) coconut sugar (or palm sugar, finely chopped)
• ¼ cup (60ml) thick coconut cream
• 1 tablespoon cornstarch (or tapioca starch)
• Pinch of salt
• 2-3 pandan leaves (optional, tied into a knot, for fragrance)
• For the Dough:
• 1 ½ cups (180g) glutinous rice flour (white)
• ½ cup (60g) black glutinous rice flour (optional, for color and nutty flavor)
• 1 cup (240ml) thick coconut milk
• ¼ teaspoon salt
• A few drops of green food coloring (optional, for vibrant color)
• For Wrapping & Steaming:
• 10-12 medium-sized banana leaves (about 8x8 inch squares)
• 1 tablespoon coconut oil (for brushing leaves)
• For the Optional Coconut Sauce Topping:
• ½ cup (120ml) thick coconut milk
• 1 tablespoon rice flour (or cornstarch)
• Pinch of salt
• 1 pandan leaf (optional, tied into a knot)

Directions

1. Preparing Your Banana Leaves
2. Soak & Soften: Start by soaking your banana leaf squares in warm water for about 10-15 minutes. This makes them pliable and prevents tearing when wrapping.
3. Dry & Brush: Gently wipe the leaves dry with a clean cloth. Brush one side of each leaf square lightly with coconut oil. This prevents the kuih from sticking and adds a subtle aroma. Set aside.
4. Crafting the Sweet Coconut Filling
5. Mix: In a non-stick pan, combine the grated coconut, coconut sugar, coconut cream, cornstarch, salt, and optional pandan leaves.
6. Cook: Cook over medium-low heat, stirring continuously. The sugar will melt and the mixture will start to thicken. Continue cooking until the filling is thick, sticky, and slightly caramelized, about 8-10 minutes. It should be firm enough to shape into small balls.
7. Cool: Remove from heat, discard pandan leaves, and let the filling cool completely. Once cool, roll the filling into small, marble-sized balls (about 1 teaspoon each). You should get about 12-15 balls.
8. Preparing the Chewy Dough
9. Combine Flours: In a large mixing bowl, whisk together the white glutinous rice flour and black glutinous rice flour (if using) with salt.
10. Add Liquids: Gradually pour in the thick coconut milk, mixing with your hands or a spoon until a soft, pliable dough forms. If using, add a few drops of green food coloring and knead until the color is evenly distributed.
11. Adjust Consistency: The dough should be soft and slightly sticky but manageable. If it's too dry, add a tiny bit more coconut milk, a teaspoon at a time. If it's too sticky, dust with a little more glutinous rice flour.
12. Shape: Divide the dough into 12-15 equal portions, about the size of a golf ball.
13. Assembling Your Kuih Koci
14. Flatten Dough: Take one portion of dough and flatten it into a small disc in the palm of your hand.
15. Stuff: Place one coconut filling ball in the center of the dough disc.
16. Seal & Shape: Carefully bring the edges of the dough up around the filling, sealing it completely to form a smooth ball. Gently flatten the ball slightly.
17. Wrap: Place the filled dough ball onto the oiled side of a prepared banana leaf square. Fold the leaf into a cone shape, neatly enclosing the kuih. You can secure it with a toothpick if needed, though a tight fold usually suffices. Repeat with the remaining dough and filling.
18. Steaming to Perfection
19. Preheat Steamer: Fill a steamer with water and bring it to a rolling boil.
20. Arrange Kuih: Arrange the wrapped kuih in a single layer in the steamer basket, ensuring there's enough space between them for even cooking.
21. Steam: Cover the steamer and steam for 15-20 minutes, or until the kuih are cooked through and the dough appears translucent.
22. Optional Coconut Sauce: While the kuih are steaming, prepare the topping. In a small saucepan, whisk together the coconut milk, rice flour, salt, and optional pandan leaf. Cook over medium-low heat, stirring constantly, until the sauce thickens to a gravy-like consistency. Remove pandan leaf and set aside.
23. Serving Your Delightful Bites
24. Cool Slightly: Let the steamed kuih cool for a few minutes before unwrapping. They are best served warm or at room temperature.
25. Serve: Unwrap each Kuih Koci and arrange on a plate. Drizzle with the optional coconut sauce for an extra layer of creamy sweetness, or enjoy them plain to savor the rich coconut filling and chewy dough.