Kuih Kochi

Day 93: Kuih Kochi

This little dumpling wrapped in banana leaf is heavenly. It might not look like much but it is simply gorgeous to the taste buds. We often have this during tea time and my family loves it during ramadhan. Bare in mind that break fast during ramadhan is at around 7.30pm and this dumpling would’ve been sold out by 3 at our favourite stall. Seems like a lot of other people were loving it during ramadhan too.

Today for tea, my mum and I drove up to the Jalan E area in Taman Melawati to try our luck to get these bad boys. Luck was on our side and we got to taste this kuih after a while of not having it.

What is kuih kochi? It is a sweet glutinous flour dumpling covered in coconut milk wrapped in banana leaf. When you bite the glutinous dumpling, it will reveal shredded coconut covered in Palm sugar inside. The coconut milk on the outside enhanced the coconut flavour on the inside. The banana leaf leaves a beautiful aroma to the dumpling. Such simple tiny thing brings so much joy to my tummy.

Love,
A

Eid Mubarak

Day 17: Lemang

First and foremost, I would like to wish all my Muslim readers Eid Mubarak! In Malaysia it is a tradition to serve and eat Lemang during this celebration. Lemang is glutinous rice, coconut milk, and salt cooked in a hallowed bamboo stick lined with banana leaves on a slow open fire. Lemang is usually served with Rendang or peanut sauce. Literally every family members you visit during this holiday will serve you Lemang. Have a joyous Eid everybody!

Love,
A

Onde-Onde (Buah Melaka)

Day 1: Onde-onde (Buah Melaka)

Onde-onde are these green coloured balls made from glutinous rice flour coated with fresh grated coconut and they are like little sweet bombs. One of my favourite traditional Malaysian kuih.

Ingredients:

• glutinous flour
• pandan leaf extract
• fresh grated coconut
• salt
• water
• palm sugar (cubes/chunks)

Steps:

• Mix the glutinous flour, a pinch of salt, water and pandan leaf extract to create a green coloured dough.
• Divide the dough into little balls and in each dough, put a small cube/chunk of palm sugar in it. Be careful not to make the layer of dough too thin as this may torn the dough which results in the palm sugar to flow out once heated.
• Put the filled dough into a pot of boiling water. leave until the balls start to float.
• Coat the cooked onde-onde with the slightly salted fresh grated coconut.
• Leave it to cool and ENJOY!

Good Luck!

Love,

A