Kochi (kuih)

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Kochi
Kuih Kochi.jpg
Kuih kochi in Singapore.
Alternative namesKoci
TypeDumpling (Kuih)
Place of originMaritime Southeast Asia
Region or stateSoutheast Asia
Associated national cuisineSingapore, Malaysia, Indonesia, Brunei
Created byPeranakan
Main ingredientsGlutinous rice flour, shaved coconut, palm sugar[1]

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.[1][2]

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.