Kochi (kuih)
 Kuih kochi in Singapore. | |
| Alternative names | koci |
|---|---|
| Type | Dumpling (Kuih) |
| Place of origin | Brunei, Indonesia, Malaysia and Singapore |
| Region or state | Southeast Asia |
| Created by | Peranakan |
| Main ingredients | Glutinous rice flour, palm sugar[1] |
Kochi or Koci (also known as passover cake in English) is a Malay dumpling (kuih) made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.[1][2]
For the Eurasians in Brunei, Malaysia and Singapore, this snack is often as a dessert and can be eaten anytime ( during breakfast or tea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.[2]
See also
References
- 1 2 "Kuih Koci". Poh's Kitchen. 11 August 2010. Retrieved 5 March 2017.
- 1 2 David Y. H. Wu; Chee Beng Tan (2001). Changing Chinese Foodways in Asia. Chinese University Press. pp. 135–. ISBN 978-962-201-914-0.
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