Imagine unwrapping a delicate banana leaf parcel to reveal a steaming, soft dumpling filled with rich, caramelized coconut palm sugar - this is Kue Koci, a traditional Indonesian treat that's about to become your new obsession! These irresistible sweet parcels combine the delicate texture of glutinous rice dough with the deep, complex flavors of gula kelapa (coconut palm sugar), creating a dessert that's both simple and extraordinary. Whether you're a culinary adventurer or just looking to impress your friends with an authentic Indonesian delicacy, this recipe will take you on a delicious journey right from your own kitchen.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Indonesian
Serves: 12 pieces
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- 1 cup grated coconut
- 1/2 cup gula kelapa, grated
- Banana leaves for wrapping
Instructions
- In a large mixing bowl, combine glutinous rice flour and salt. Gradually pour in coconut milk while mixing to form a smooth, pliable dough. Knead the dough for about 5-7 minutes until it becomes elastic and doesn't stick to your hands.
- In a separate bowl, mix grated coconut with grated gula kelapa (coconut palm sugar) to create the filling. Ensure the mixture is well combined and has a slightly moist, crumbly texture.
- Prepare banana leaves by cutting them into rectangles approximately 6x4 inches. Briefly pass the leaves over a low flame to make them more flexible and prevent tearing.
- Take a small portion of the glutinous rice dough (about 2 tablespoons) and flatten it into a thin, circular shape using your hands or a rolling pin.
- Place a spoonful of the coconut palm sugar filling in the center of the flattened dough. Carefully fold the edges to enclose the filling completely, forming a half-moon or oval shape.
- Wrap each filled dumpling in a banana leaf, folding the edges neatly to create a sealed package. The banana leaf will impart a subtle fragrance during steaming.
- Prepare a steamer by bringing water to a gentle boil. Arrange the wrapped kue koci in the steamer, ensuring they are not touching each other.
- Steam the kue koci for approximately 15-20 minutes. The dough should become translucent and firm when fully cooked.
- Remove from steamer and let cool for 5-10 minutes. The banana leaf wrapping can be kept on or removed before serving.
- Serve warm or at room temperature as a traditional Indonesian sweet snack. Best enjoyed on the same day for optimal texture and flavor.
Tips
- Dough Consistency is Key: When mixing the glutinous rice flour, add coconut milk gradually to achieve a smooth, elastic dough that doesn't stick to your hands. The right texture is crucial for tender, chewy kue koci.
- Banana Leaf Hack: Briefly passing banana leaves over a low flame makes them more pliable and less likely to tear when wrapping. This also releases their subtle, aromatic fragrance.
- Filling Distribution: Don't overfill your dumplings. A small spoonful of coconut palm sugar mixture ensures easy sealing and prevents leaking during steaming.
- Steaming Secrets: Ensure your dumplings aren't touching in the steamer to allow even cooking. The steam should be gentle but consistent.
- Fresh is Best: Kue Koci is most delicious when served warm or at room temperature on the same day it's made. The texture and flavor are at their peak shortly after cooking.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
