Kochi (kuih)

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Kochi
Kuih Kochi.jpg
Kuih kochi in Singapore.
Alternative names koci
Type Dumpling (Kuih)
Place of origin Brunei, Indonesia, Malaysia and Singapore
Region or state Southeast Asia
Created by Peranakan
Main ingredients Glutinous rice flour, palm sugar[1]
Cookbook: Kochi  Media: Kochi

Kochi or Koci (also known as passover cake in English) is a Malay dumpling (kuih) made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.[1][2]

For the Eurasians 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.[2]

See also[edit]

References[edit]

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