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Kue kochi in Singapore.
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Alternative names | Koci |
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Type | Dumpling, kue, kuih |
Course | Dessertorsnack |
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 |
Kue kochiorkoci (also known as passover cake in English) is a Maritime Southeast Asian dumpling (kueorkuih) found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.[1][2]
InBrunei, Indonesia, Malaysia and Singapore, this snack is often as a dessert and can be eaten anytime (during breakfastortea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.[2]
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Wet (basah) |
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Dry (kering) |
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