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I got this inspiration from an old friend in Penang who asked me whether I know how to make Steamed Glutinous Rice cake with peanut filling that is quite popular at Penang hawkers. Immediately I thought of trying Kuih Koci with peanut filling. It is similar to "Tau Pa Kuih" in Penang, but wrapped with banana leave.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Kuih Koci Pandan (Peanut Filling)

Yields: 16 Kuih Koci

INGREDIENTS:

Filling:

150g raw unshelled peanuts

35g brown sugar

2 tbsp toasted sesame seeds

¼ tsp sea salt

20g - 25g vegetable oil (I used extra virgin coconut oil, I used 20g of oil)

Skin:

(A)

150g glutinous rice flour

120g hot water

(B)

150g glutinous rice flour

130g - 140g pandan juice (Blend 10 - 12 pandan leaves with 140g water)

40g brown/caster sugar (please add more if you prefer the skin to be sweeter)

2 1/2 Tbsp vegetable oil

Wrapper:

16 pieces of 6" X 7" banana leaves (washed, scaled and wiped)

METHOD:

To prepare the peanuts filling:

Roast unshelled peanut in Philips Airfryer at 130C for 10 - 15 minutes OR spread unshelled peanuts in baking tray, bake in the preheated oven at 170C for 15 to 20 minutes.
Remove peanut into a wide shallow dish or tray to cool completely. Rub in between your thumb and fingers to remove the skin and blow off the skin.
Pulse the roasted peanuts in a blender till it resembles coarse crumbs.
In a mixing bowl, combine all the ingredients for filling together.
With grove on, squeeze the peanuts filling into a small ball. Make 16 balls, approximately 13g - 14g each ball. Set aside.

To prepare the skin:

Mix ingredients (A) in a bowl with spatula. You will not get a smooth dough.
In another bowl, mix ingredietns (B) to become a dough.
Combine the plain dough (A) with pandan dough (B), add in sugar and oil, then knead until become a smooth dough. The dough is very soft. Set aside.
Weigh the total weight of the dough and divide by 16 to get the each weight of Kuih Koci skin. It is approximately 38g.

To wrap:

Brush oil on dull side of banana leave.
Oil your palm and finger with enough oil. Pinch a dough about 38g of dough and shape into a ball.
Flatten it, place a peanut ball filling, cover and shape into round ball.
Place the dough in the centre of a banana leave.
Fold the top and bottom over the dough.
Fold the edges in like so and tuck underneath. Repeat for the other side.
Repeat the process for all of the dough.
Arrange the kuih koci in steaming tray and steam for 10 minutes over medium heat.