 Kue kochi inSingapore. | |
| Alternative names | Koci |
|---|---|
| Type | Dumpling,kue,kuih |
| Course | Dessert orsnack |
| Place of origin | Southeast Asia |
| Associatedcuisine | Indonesia,Malaysia,Singapore,Brunei |
| Created by | Javanese andMalay |
| Main ingredients | Glutinous rice flour,shaved coconut,palm sugar[1] |
| Similar dishes | Mont phet htok,Bánh phu thê,modak |
Kue kochi orkoci (also known aspassover cake in English[citation needed]) is aMaritime Southeast Asiandumpling-typekuih found inJavanese,Malay andPeranakan cuisine, typically made fromblack glutinous rice flour, and stuffed with coconut fillings withpalm sugar.[1][2]
InBrunei,Indonesia,Malaysia andSingapore, thissnack is often as adessert and can be eaten at anytime (duringbreakfast ortea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.[2]
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 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisMalaysian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | This Singapore-related article is astub. You can help Wikipedia byexpanding it. |
