Kue Kochi: Glutinous Rice Dumpling
Kue kochi is a small dumpling made from glutinous rice flour, filled with a sweet mixture of grated coconut and palm sugar, then steamed in banana leaf wrappers. The outer layer is soft and chewy while the filling provides a rich, caramel sweetness.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g rice flour glutinous rice
- 100 ml coconut milk
- Filling: 150 g coconut grate
- 100 g palm sugar sisir
- 1/4 tsp salt
- banana leaves for wrapping
👨🍳 Instructions
- Cook grated coconut with palm sugar until thickens for isi
- Mix glutinous rice flour with coconut milk and salt for kulit
- Knead until dough bisa dibentuk
- Take some dough, flatten, fill with
- Wrap with leaf banana, semat with toothpick/stick
- Steam selama 20 minutes until cooked
💡 Tips
The filling must be completely cool before wrapping so the dough does not melt.
📜History & Origin
The Story Behind This Dish
Kue Kochi has been known in Java for generations and is part of traditional market snacks.
🔥Cooking Mastery
Technique
Filling glutinous rice flour dough with a mixture of coconut and palm sugar, then steaming in leaf wrappers.
🗺️Regional Variations
Regional Differences
In some regions, Kue Kochi is filled with red beans or mung beans as a variation.
🥗Nutrition & Dietary Info
Nutritional Profile
Carbohydrates from glutinous rice flour. Fiber from grated coconut. Palm sugar contains minerals.
❓Frequently Asked Questions
What is Kue Kochi: Glutinous Rice Dumpling?
Kue kochi is a small dumpling made from glutinous rice flour, filled with a sweet mixture of grated coconut and palm sugar, then steamed in banana leaf wrappers. The outer layer is soft and chewy while the filling provides a rich, caramel sweetness.
Where does Kue Kochi: Glutinous Rice Dumpling come from?
Kue Kochi: Glutinous Rice Dumpling originates from Java. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Can I find Kue Kochi: Glutinous Rice Dumpling outside Indonesia?
Kue Kochi: Glutinous Rice Dumpling can be found at Indonesian restaurants and Asian grocery stores in many countries. However, the authentic taste is best experienced in Indonesia. You can also make it at home using the recipe above — many ingredients can be substituted with readily available alternatives.
Is Kue Kochi: Glutinous Rice Dumpling difficult to make?
Kue Kochi: Glutinous Rice Dumpling requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Kue Kochi: Glutinous Rice Dumpling?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Kue Kochi: Glutinous Rice Dumpling?
Store leftover Kue Kochi: Glutinous Rice Dumpling in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
🍽️You Might Also Like
🍚Serve With
🥘Recipes Using Similar Ingredients
← Previous Recipe
Kue Clorot: Cone-shaped Steamed Cake
Central Java
Next Recipe →
Kue Rangi: Betawi Coconut Waffle
Betawi, Jakarta
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.