Kue kochi

Kue kochi
Kue kochi in Singapore
Alternative namesKoci
TypeDumpling, kue, kuih
CourseDessert or snack
Place of originSoutheast Asia
Associated cuisineIndonesia, Malaysia, Singapore, Brunei
Created byJavanese and Malay
Main ingredientsGlutinous rice flour, shaved coconut, palm sugar[1]
Similar dishesMont phet htok, Bánh phu thê, modak

Kue kochi or koci (also known as passover cake in English) is a Maritime Southeast Asian dumpling-type kuih found in Javanese, Malay and Peranakan cuisine, typically made from black glutinous rice flour, and stuffed with coconut fillings with palm sugar.[1][2]

In Brunei, Indonesia, Malaysia and Singapore, this snack is often as a dessert and can be eaten at anytime (during breakfast or tea time). Due to its use in ancestral offerings, it has been suggested that the black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.[2]

See also

References

  1. 1 2 "Kuih Koci". Poh's Kitchen. 11 August 2010. Retrieved 5 March 2017.
  2. 1 2 David Y. H. Wu; Chee Beng Tan (2001). Changing Chinese Foodways in Asia. Chinese University Press. pp. 135–. ISBN 978-962-201-914-0.


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