Traditional Indonesian snack/dessert made with glutinous rice flour and stuffed with sweetened coconut and palm sugar filling, wrapped in banana leaves, and steamed.
Soak the banana leaves in warm water for 30 minutes while preparing other things. Wipe them dry before wrapping and brush with some neutral tasting cooking oil
Prepare the filling:
Place the palm sugar and coconut cream in a saucepan over medium heat. Let the sugar melts. Stir in grated coconut and salt. Stir to mix everything. Sprinkle in the cornstarch and stir to mix again and cook until the mixture is rather dry. Set aside to let it cool down before wrapping
Prepare coconut sauce (optional):
Place all ingredients in a saucepan and whisk until smooth. Put on the stove and cook over medium heat and keep whisking until the sauce is thickened slightly
Prepare the dough:
Microwave the coconut milk until it's hot, but not boiling hot. You can do so on the stove too. Place both flours and hot coconut milk in a large mixing bowl. Stir to mix everything. The dough should come together into a non-sticky dough and pliable
Shaping the dough:
Divide the dough into 12 equal pieces. Divide the dough into equal portion. The dough and the filling portion should be about the same in weight. For example 20 gr of dough with 20 gr of filling
Flatten the dough with your palm into about 4-inch circle. Place the filling in the middle and wrap the dough around it and roll into a smooth ball
Wrap into cone-shaped:
Get one banana leave and shape into a cone
Place the dough ball in the cone. Gently push it into the cone
Fold one side over
Then the other side over
Fold the two sides over
This is a cone-shaped kue koci
Wrap into parcel:
Place the dough ball in the middle of the banana leaves
Fold the opposite side over
Fold the other side to overlap
Fold the right and left side
Fold the two sides underneath
You have a parcel
Easy no wrap:
Just place the dough ball on a small piece of banana leaves
Steaming:
Place the kue koci in a steamer and steam for 10 minutes