| Kue kochi | |
| Alternate Name: | Koci |
| Country: | Southeast Asia |
| National Cuisine: | Indonesia, Malaysia, Singapore, Brunei |
| Creator: | Javanese and Malay |
| Course: | Dessert or snack |
| Type: | Dumpling, kue, kuih |
| Main Ingredient: | Glutinous rice flour, shaved coconut, palm sugar[1] |
| Similar Dish: | Mont phet htok, Bánh phu thê |
Kue kochi or koci (also known as passover cake in English) is a Maritime Southeast Asian dumpling (kue or kuih) found in Javanese, Malay and Peranakan cuisine, made from 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 anytime (during breakfast or tea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.[2]