100ml thin coconut milk (from 1/2 a grated coconut)
1/2 tsp salt (add to coconut milk)
20 pieces of 18cm x 14cm pieces of cut out banana leaf
20 pieces of 14cm x 1.5cm pieces of cut up strips of banana leaf
50g castor sugar
75g palm sugar (gula melaka)
2 pandan leaves
100g white grated coconut
50g toasted groundnuts, skinned and coarsely pounded
Cut pumpkin into cubes, steam until cooked and mash while still hot. Sift in glutinous rice flour and mix. Add in coconut milk gradually and mix into a soft and smooth dough. Set aside.
To prepare the filling: Bring the water, sugar, palm sugar and pandan leaf to a boil to dissolve the sugar. Strain.
Add in grated coconut and cook over medium low heat until mixture turns dry. Add in groundnuts and mix.
Take a piece of cut-out banana leaf. Brush lightly with oil. Take a small portion of dough and spread it out in the centre of the banana leaf. Place a teaspoon of filling. Add another small portion of dough. Wrap up.
Place the kuih koci in a steamer and steam for 15-20 minutes. Remove and serve the kuih hot or chill before serving.