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.
Ingredients
- 2 cups glutinous rice
- 200g palm sugar, chopped
- 1/2 cup water
- Banana leaves, cut into small squares
- String or toothpicks
Instructions
- Soak the glutinous rice in water for 2 hours, then drain.
- In a saucepan, melt the palm sugar with water over low heat to form a thick syrup.
- Mix the syrup with the glutinous rice until well combined.
- Take a small portion of the rice mixture and flatten it on a piece of banana leaf.
- Place a small amount of palm sugar in the center and wrap the rice around it to form a dumpling.
- Secure the dumpling with string or toothpicks.
- Steam the dumplings for 15-20 minutes until cooked through.
- 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