Glutinous Rice Dumplings With Palm Sugar Filling (kueh Koci)

Glutinous Rice Dumplings with Palm Sugar Filling, also known as Kueh Koci, is a traditional Peranakan dessert that is popular in Southeast Asia. These sweet and sticky dumplings are filled with fragrant palm sugar and wrapped in a soft, chewy glutinous rice skin.

Glutinous Rice Dumplings With Palm Sugar Filling (kueh Koci)

Ingredients

  • 2 cups glutinous rice
  • 200g palm sugar, chopped
  • 1/2 cup water
  • Banana leaves, cut into small squares
  • String or toothpicks

Instructions

  1. Soak the glutinous rice in water for 2 hours, then drain.
  2. In a saucepan, melt the palm sugar with water over low heat to form a thick syrup.
  3. Mix the syrup with the glutinous rice until well combined.
  4. Take a small portion of the rice mixture and flatten it on a piece of banana leaf.
  5. Place a small amount of palm sugar in the center and wrap the rice around it to form a dumpling.
  6. Secure the dumpling with string or toothpicks.
  7. Steam the dumplings for 15-20 minutes until cooked through.
  8. Let the dumplings cool before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
35g
Fat
1g
Protein
2g

Supplies

Saucepan Steamer

Tools

String or toothpicks

Serving suggestions

Serve the Kueh Koci with a hot cup of tea for a delightful afternoon treat.

Tips & tricks

Be careful when handling the hot palm sugar filling to avoid burns.

Cost

$10