Recipe: Kueh Koci (Steamed Coconut and Glutinous Rice Dessert)

Steamed kueh koci

Steamed kueh koci

Coconut is present is most Malaysian dessert, whether it be coconut milk, fresh coconut or dried. Here, it provides an extremely juicy, sweet and ‘moreish’ filling for these sticky rice balls; a lovely light and easy to prepare dessert.


For the filling:

2tbsp caster sugar

40g grated palm sugar

1 pandan leaf, knotted

6-g grated fresh coconut (or desiccated coconut)

For the dough:

100g glutinous rice flour (cannot be replaced by other forms of flour)

90-100ml water

For the glaze:

100ml thick coconut milk

1/2tsp salt

1tsp wheat flour


8 pieces of banana leaf, cut into 6″x7″ rounded corner rectangles – ! before cutting them, run the leaves over a low flame which will stop them from tearing (if you can’t get a hold of banana leaves, use baking parchment, but be sure to spike a few small holes in the paper so allow the steam through)

1tsp vegetable oil




For the filling:

– cook the caster sugar, palm sugar and panda leaf over a low heat, stirring constantly until dissolved (about 3 minutes)

– add the grated coconut and continue cooking for 3 minutes

– set aside to cool, then divide into 8 equal portions and form into small, perfectly roundballs

Coconut and palm sugar filling

Coconut and palm sugar filling

for the glaze:

– combine all ingredients in a small saucepan

– cook over a low heat, stirring constantly until thickened (approx. 4 minutes)

– set aside to cool

For the dough:

– mix the glutinous rice flour with the water in a bowl – add the water slowly – you are looking for a soft, mouldable texture that is neither too wet, nor too dry

– divice into 8 balls

Glutinous rice dough

Glutinous rice dough


– place the banana leaves with the veins going horizontal on your workbench and oil a little in the centre with your vegetable oil

– oil your fingertips and use them to flatten each ball of dough

Kueh koci assembly

Kueh koci assembly

– mould the dough around a ball of coconut filling, teasing the dough with your oiled fingers over any hole – you don’t need to be too gentle here, sometime a firmer touch will bring your dough together much more easily

– place the dough ball in the centre of a banana leaf and top with 1-2tsp of your glaze

Sweet coconut glaze

Sweet coconut glaze

– take the top and bottom of your banana leaf and turn over twice to fold down, then fold in each end like wrapping a present and tuck under the bottom to secure

– repeat for all 6 balls, then place in a steamer and steam to cook for 10 minutes

(makes 6)

*Can be eater hot or cold – personally I prefer them freshly steamed and hot, when the filling is wonderfully juicy

Perfect bundles

Perfect bundles

In my opinion they are best served hot and juicy!

In my opinion they are best served hot and juicy!


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One comment

  1. Pingback: Authentic Malaysian Cookery at LaZat Cookery School, KL | Dine&Discover

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