|Place of origin||Maritime Southeast Asia|
|Region or state||Southeast Asia|
|Associated national cuisine||Singapore, Malaysia, Indonesia, Brunei|
|Main ingredients||Glutinous rice flour, shaved coconut, palm sugar|
Kochi or Koci (also known as passover cake in English) is a Southeast Asian dumpling (kuih) found in Malay cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
In Brunei, 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.
|This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This Singapore-related article is a stub. You can help Wikipedia by expanding it.|