這款三角椰絲粿是用椰糖椰絲餡，香蘭汁和糯米做成外皮。香蘭的清香，配上甜甜的椰絲，軟糯的外皮，是一道很好吃的娘惹糕！

材料： 200克 糯米粉 6片香蘭葉 （將香蘭葉剪小段+ 120毫升清水打成香蘭汁） 60 毫升椰漿 1湯匙 幼糖 2卷 蕉葉 （剪成15x20cm長，燴水，抹幹） 加入1湯匙食油

椰糖椰絲餡材料： 100 克 椰糖 （切碎） 45毫升 清水 1/4茶匙 鹽 2 片 香蘭葉 150 克 鮮嫩椰絲 玉米澱粉水 (1湯匙 玉米澱粉 + 2 湯匙清水)

Kuih Koci is made of coconut shredded coconut filling, pandan juice and glutinous rice. The fragrance of pandan, coupled with sweet shredded coconut and soft glutinous rice skin，it is a delicious Nyonya Kuih!

Kuih Koci

Ingredients： 200g glutinous rice flour 5-6 pieces of pandan leaves (Cut the pandan leaves into small pieces + 120ml water blend become pandan juice) 60ml coconut milk 1 tablespoon sugar 2 rolls of banana leaves (cut into 15x20cm length,【14pcs】 braised in water, wiped dry) Add 1 tablespoon of cooking oil

Gula Melaka(Palm sugar) and shredded coconut filling Ingredients: 100g Gula Melaka (chopped) 45ml water 1/4 teaspoon salt 2 pandan leaves 150g fresh shredded coconut Corn starch water (1 tablespoon corn starch + 2 tablespoons water)