A staple kuih usually seen at Malay kenduri and gatherings. Made mainly using glutinous flour and coconut milk with a variety of fillings such as shredded coconut mixed with palm sugar, sticky rice or even pumpkin.
To make Kuih Kochi, you form a ball using the dough, fill it with your chosen filling, wrap them in banana leaf and steam until firm. Be warned though, the mochi-like texture, chewy and sticky may be a bit of a mouthful for toothless eaters. 🙂