Bee Koh are Nyonya glutinous rice cakes. It is one of my favourite Nyonya kuih. The Bee Koh is also known in Malay as Kuih Pulut, and is often made by the Malays particularly during Hari Raya. Sweet and sticky, the bee koh comes in two types, white or brown, depending on whether white sugar or brown sugar is used. The difference between the Nyonya bee koh and the Malay kuih pulut is in the texture of the rice grains. In the Nyonya bee koh, the rice grains are fully softened while in the Malay kuih pulut, you can still feel each grain.
In Penang, it is one of the desserts offered by the Taoists to the Jade Emperor on his birthday, which falls on the 9th day of the 1st lunar month, coinciding with the 9th day of Chinese New Year. On a separate page, I also show you the homemade bee koh that my wife made.
Bee Koh Recipe
Utensils
Saucepan / pot
Trays
Ingredients
400g glutinous rice (pulut bee)
360g white sugar or brown sugar
400ml thick coconut milk
Steps
Soak the glutinous rice overnight. In the next day, drain the rice and steam it until fully cooked.
Mix the sugar with coconut milk, and stir it in a saucepan or pot until the sugar fully dissolves. Strain it and return it to the saucepan.
Add the glutinous rice to the saucepan, gently stirring it until it thickens.
Lightly grease trays, then pour the mixture into the trays. Use a spoon to press over the surface to make it even, then leave it to cool.
Once the bee koh has cooled down, cut it into rhombus-shaped cubes (a rhomboid or rhombohedron). They are ready to be served.
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Disclaimer
Please use the information on this page as guidance only. The author endeavours to update the information on this page from time to time, but regrets any inaccuracies if there be any.
Hello and thanks for reading this page. My name is Timothy and my hobby is in describing places so that I can share the information with the general public. My website has become the go to site for a lot of people including students, teachers, journalists, etc. whenever they seek information on places, particularly those in Malaysia and Singapore. I have been doing this since 5 January 2003, for over twenty years already. You can read about me at Discover Timothy. By now I have compiled information on thousands of places, mostly in Peninsular Malaysia and Singapore, and I continue to add more almost every day. My goal is to describe every street in every town in Malaysia and Singapore.