Kuih kochi
Malaysia
Place of Origin:
- Kue kochi
- Koci
- Passover cake
Also Known as:
A Maritime Southeast Asian dumpling made from glutinous rice flour and stuffed with coconut fillings with palm sugar. It is wrapped in banana leaves and steamed.
Description
Ingredients
¼ pound salt pork
cubed
1 small onion
coarsely chopped
1 ½ cups cold mashed potatoes
1 large egg
¾ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
2 cups sifted all-purpose flour
½ cup all-purpose flour
1 gallon water
or as needed
2 (32 fluid ounce) containers beef broth (Optional)
Recipe
Step 1: In a skillet, fry salt pork with onions until the salt pork turns golden brown, approximately 10 minutes. Drain the fat and set the salt pork and onion mixture aside.
Step 2: In a bowl, mix mashed potatoes, egg, salt, black pepper, and nutmeg. Stir in 1 cup of flour into the potato mixture. Sprinkle 1 cup of flour onto a work surface and turn the dough out onto the flour. Knead the flour into the dough.
Step 3: Cut the dough into 12 equal pieces and roll them into balls. Dust your hands and sprinkle the work surface with the remaining 1/2 cup of flour. Press your thumb into each dumpling to make an indentation, and fill it with a small amount of the salt pork-onion mixture. Pinch the dumplings closed and roll them in flour.
Step 4: Bring water to a boil in a large pot. Optionally, replace half of the water with beef broth. Drop the dumplings into the boiling water and broth, then reduce the heat to low. Simmer until cooked through, about 25 minutes.
Step 5: Drain the dumplings and transfer them to a serving bowl