Kue kochi
(Redirected fromKochi (kuih))
 Kue kochi inSingapore. | |
| Alternative names | Koci |
|---|---|
| Type | Dumpling,kue,kuih |
| Course | Dessertorsnack |
| Place of origin | Southeast Asia |
| Associatedcuisine | Indonesia,Malaysia,Singapore,Brunei |
| Created by | JavaneseandMalay |
| Main ingredients | Glutinous rice flour,shaved coconut,palm sugar[1] |
| Similar dishes | Mont phet htok,Bánh phu thê |
Kue kochiorkoci(also known aspassover cakein English) is aMaritime Southeast Asiandumpling(kueorkuih) found inJavanese,MalayandPeranakan cuisine,made from glutinous rice flour, and stuffed with coconut fillings withpalm sugar.[1][2]
InBrunei,Indonesia,MalaysiaandSingapore,thissnackis often as adessertand can be eaten anytime (duringbreakfastortea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.[2]
See also
[edit]
- Peranakan cuisine
- Mochi- similar dessert in Japan made from glutinous rice flour.
References
[edit]- ^ab"Kuih Koci".Poh's Kitchen. 11 August 2010.Retrieved5 March2017.
- ^abDavid Y. H. Wu; Chee Beng Tan (2001).Changing Chinese Foodways in Asia.Chinese University Press. pp. 135–.ISBN978-962-201-914-0.
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