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Brown-sugar Bee Koh (14 February 2013)
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
- 400g glutinous rice (pulut bee)
- 360g white sugar or brown sugar
- 400ml thick coconut milk
- 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.
White-sugar Bee Koh (14 February 2013)
List of Penang Nyonya Kuih
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