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://lilyngs.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