Malaysian Traditional Cuisine that must give a try!!!

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KUIH KOCI

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  • Kuih koci also know as Nyonya kuih koci or  Penang Nyonyakuih.
  • It is a traditional dessert in the community of Peranakan Chinese or also known as baba nyonya at Malacca.
  • It is a steamed dessert exists sugar glutinous flour and grated coconut with banana leaves, kuihkoci will be wrapped into the shape of pyramid.

History:The history of Nyonya kuih may be tied to that of Nyonya dishes. They were created as offerings to the local earth spirit, the Dato Kong, or to celebrate festive occasions such as Chinese New Year, or for the purpose of rituals and ceremonies, such as for MuaGuek, the baby’s full moon worship. The second half of the 19th century was a time of great prosperity for the Baba Nyonya community. The wealth generated also translated into the gentrification of their society, with the womenfolk cloistered, Victorian style, from view. Away in the kitchen, these ladies improve on the simple pastries to create the proliferation of NyonyaKuih that we know today

Ingredients for dough

  • 3 packets (1.5kg) of glutinous flour a.k.atepungpulut
  • Approximate amount of water
  • Clitoriaa.k.aBungaTelang (for natural colouring)
  • 4 pieces of pandan leaves
  • Plenty of banana leaves
  • Some sugar

Ingredients for filling:

  • 2 grated coconuts
  • 1 packet of palm sugar a.k.agula Melaka
  • 1.5kg of glutinous flour a.k.atepungpulut
  • Approximate amount of water
  • Some salt

 

 

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