Kueh koci

Instructions

1. For the filling, stir the shredded coconut and hot water together. Place the coconut cream, sugars, salt and pandan leaves in a small saucepan and stir over low heat until the sugar has just melted. Add the coconut and stir until combined. Cook, stirring continuously until the coconut is still moist, but no syrup remains at the bottom of the pan. Remove from the heat and stand until cool, then roll into golf-ball sized balls.
2. Meanwhile, to prepare the banana leaves, cut pieces that have no tears into 17-cm squares. If fresh, blanch quickly in boiling water and wipe down with a clean kitchen cloth. If frozen, omit the blanching but still wipe the leaves dry. Set aside.
3. For the dough, place all the ingredients in a bowl and knead together until you have a soft pliable dough. Divide into 8 balls. Make a well in the middle of each ball, fill with a rolled coconut ball, then seal. Cup the ball between your palms and give the ball a firm press before lathering with vegetable oil. Place on a plate lined with baking paper.
4. Grease each banana leaf very well before folding it in half diagonally to create a triangle. Fold in half again into a smaller triangle. If you hold it with the pointy end facing downwards, then part the layers, you will have created a cone. Place a prepared ball inside, then fold the opposite sides snugly into the centre so you form a square base for the kueh to sit on, at the same time keeping the folds secured. Repeat until all the balls are wrapped.
5. Steam on high heat in a steaming basket for about 10 minutes. Kueh koci is best eaten at room temperature.