Nyonya Kuih Kochi Putih 白裹糍娘惹糕

It's been a long while since I make any kuih-muih. Life has been pretty hectic and it is a coincidence that I bought an extra grated young coconut the other day, which is actually for my nasi kerabu. However, I skipped the coconut dish and ended up in my nyonya kuih instead. haha..... I am actually craving for Baba Charlie kuih-muih especially the white kochi. It's my all time favourite. Baba Charlie is one of the famous nyonya kuih making shop in Melaka, located at Jalan Tengkera.  Please read on for more.

Ingredients for coconut fillings :
300gm  grated young coconut
150gm  white sugar
80ml  water
1/2 tspn  salt
1 pce pandanus leaf
2 TB  corn flour

Method :
(1) bring to boil together sugar, salt, water and pandan leaf till sugar dissolved.
(2) add in grated coconut and mix well over medium heat.
(3) now, stir in corn flour and off the heat. Stir till everything well cooperated. Set aside to cool. Then divide into 14gm each. (20 pces)

Ingredients for blue pea mixed dough :
300gm  glutinous rice flour
2 TB  wheat starch/tung fun
2 TB  fine sugar
1/2 tspn  salt
3 TB cooking oil
150ml  thick coconut milk
110ml  warm water
*juice from 30 pounded blue pea flowers (do not add in extra water)

*20 pcs  banana leaves in 8 x 7" each
(soak leaf in hot water to soften the leaf then wipe dry)

Method :
(1)  combine both flour, sugar & salt into a big bowl then mix well.
(2)  next, stir in 150ml coconut milk, 50ml water & cooking oil, mix to form a soft dough.
(3)  now, take out about 1/4 portion of dough and knead in the blue pea juice till everything well blended. Then add the remaining water into the white dough till everything well blended as well.
(4)  divide both white & blue pea dough into 2 portions, flatten the white dough and place in the blue pea dough in the middle. Next, roll it up like to form a thick string, as picture shown below.

(5) now, weight dough around 32gm each and flatten to fill in the coconut. Gently wrap dough and sealed nicely in round shape. Then wrap with banana leaf to keep dough cover.

(6) once its done, steamed over high heat for 15 minutes.

Oh my...... salivating just by looking at it !  It is so good to enjoy when its still warm. Absolutely yummy >o<