Koba

About This Recipe

Koba is a dense, sticky confection made by combining ground roasted peanuts with cooked glutinous rice flour and raw cane sugar, then wrapping the mixture tightly in banana leaves and steaming or boiling it into a firm log. Sliced thickly and eaten at room temperature, it has an earthy sweetness and satisfying chew. Koba is sold at markets and served at celebrations; it travels well and keeps for days.

Ingredients

Serves 8

• 200 groasted peanuts, ground coarsely
• 200 gglutinous rice flour
• 150 graw cane sugar (rapadura or muscovado)
• 120 mlwater
• 4 largebanana leaves, softened over flame

Instructions

1. 1

   Mix filling

   Combine ground peanuts, rice flour and sugar in a bowl. Add water gradually, mixing to form a stiff, moldable paste. It should hold its shape.

2. 2

   Prepare leaves

   Pass banana leaves briefly over a gas flame or dip in boiling water to soften. Cut into 30 cm squares.

3. 3

   Wrap

   Place a thick cylinder of paste (about 15 cm long) in the centre of each leaf pair. Roll tightly and fold in the ends, securing with kitchen twine or strips of banana leaf.

4. 4

   Steam

   Place parcels in a steamer and cook 55–60 minutes. Remove and allow to cool completely before unwrapping.

5. 5

   Slice and serve

   Unwrap and slice into rounds. Serve at room temperature.

Variations

• •

  Add grated coconut to the paste for extra richness.

• •

  A pinch of vanilla sugar elevates the sweetness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Wrapped in banana leaf or foil, koba keeps at room temperature 3 days, refrigerated up to 1 week.

Frequently Asked Questions