 Kue kochi in Singapore. | |
| Alternative names | Koci |
|---|---|
| Type | Dumpling, kue, kuih |
| Course | Dessert or snack |
| Place of origin | Southeast Asia |
| Associated cuisine | Indonesia, Malaysia, Singapore, Brunei |
| Created by | Javanese and Malay |
| Main ingredients | Glutinous rice flour, shaved coconut, palm sugar [1] |
| Similar dishes | Mont phet htok, Bánh phu thê, modak |
Kue kochi or koci (also known as passover cake in English[ citation needed ]) is a Maritime Southeast Asian dumpling-type kuih found in Javanese, Malay and Peranakan cuisine, typically made from black glutinous rice flour, and stuffed with coconut fillings with palm sugar. [1] [2]
In Brunei, Indonesia, Malaysia and Singapore, this snack is often as a dessert and can be eaten at anytime (during breakfast or tea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection. [2]
