|Type||Dumpling, kue, kuih|
|Course||Dessert or snack|
|Place of origin||Southeast Asia|
|Region or state||Southeast Asia|
|Associated national cuisine||Indonesia, Malaysia, Singapore, Brunei|
|Created by||Javanese, Malay and Peranakan|
|Main ingredients||Glutinous rice flour, shaved coconut, palm sugar|
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.
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.
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