Kue kochi
Kue kochi or koci (also known as passover cake in English) is a Maritime Southeast Asian dumpling (kue or kuih) found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.[1][2]
Kue kochi in Singapore. | |
Alternative names | Koci |
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Type | Dumpling, kue, kuih |
Course | Dessert or snack |
Place of origin | Indonesia |
Associated national cuisine | Indonesia, Malaysia, Singapore, Brunei |
Created by | Javanese, Malay and Peranakan |
Main ingredients | Glutinous rice flour, shaved coconut, palm sugar[1] |
Similar dishes | Mont phet htok, Bánh phu thê |
In Brunei, Indonesia, Malaysia and Singapore, this snack is often as a dessert and can be eaten anytime (during breakfast or tea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.[2]
See also
- Peranakan cuisine
- Mochi - similar dessert in Japan which make from glutinous rice flour.
References
- "Kuih Koci". Poh's Kitchen. 11 August 2010. Retrieved 5 March 2017.
- 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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