Kue kochi facts for kids
Kue kochi in Singapore.
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| Alternative names | Koci |
|---|---|
| Type | Dumpling, kue, kuih |
| Course | Dessert or snack |
| Place of origin | Southeast Asia |
| Associated national cuisine | Indonesia, Malaysia, Singapore, Brunei |
| Created by | Javanese and Malay |
| Main ingredients | Glutinous rice flour, shaved coconut, palm sugar |
| Similar dishes | Mont phet htok, Bánh phu thê |
Kue kochi (say "koo-eh koh-chee") is a yummy, soft dumpling popular in Southeast Asian countries. You can find it in places like Malaysia, Indonesia, Singapore, and Brunei. It's also known as "koci" for short. This sweet treat is made from special sticky rice flour and has a delicious filling of shredded coconut and palm sugar.
Contents
What is Kue Kochi?
Kue kochi is a type of dumpling or "kue" (which means cake or snack in some Southeast Asian languages). It's a traditional food from the Javanese, Malay, and Peranakan cultures. People often enjoy it as a dessert or a quick snack.
Ingredients and How It's Made
The main part of kue kochi is made from glutinous rice flour. This gives the dumpling its chewy and soft texture. Inside, you'll find a sweet filling. This filling is usually made from fresh, shredded coconut mixed with palm sugar. Palm sugar gives it a rich, caramel-like sweetness.
Where to Find Kue Kochi
You can enjoy kue kochi in many countries across Southeast Asia. It's a popular snack in Brunei, Indonesia, Malaysia, and Singapore. People often eat it for breakfast or during tea time.
Cultural Meaning of Kue Kochi
Sometimes, kue kochi is called "passover cake." In some traditions, the dark color of the unpolished rice used in the dough can represent older times or endings. The sweet filling, on the other hand, often stands for new beginnings or happiness. It's a way to connect with cultural stories and beliefs through food.
