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Bee Koh Moy 黑糯米椰浆粥

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Bee Koh MoyBee Koh Moy (4 May 2013)


The Penang Bee Koh Moy (Bee1 Koh3 Moy2 [bi-ko-moi], also variously spelled as Bee Koh Mooi, Bee Koh Moi, Bee Ko Moi, etc.) is a black glutinous rice dessert porridge served with a spoonful of coconut milk. Also called Pulut Hitam in Malay, Bee Koh Moy is a Nyonya dessert usually taken during tea time. Some people add gengeng kua (dried longans) and red dates to the pot although puritans prefer Bee Koh Moy without them. The addition of pandan leaves gives Bee Koh Moy a refreshing aroma.

Today there are only a few stalls selling Bee Koh Moy in Penang. You can usually get it alongside other Nyonya sweet broths such as Gandum (sweet wheat porridge), Ang Tau Thng (red bean porridge), Lek Tau Thng (green bean porridge, bubur kacang) and Sago.

Homemade bee koh moyHomemade bee koh moy (29 November 2014)


My own home-made Bee Koh Moy (24 May 2008)


Ingredients:
  1. 300 g Black glutinous rice - cleaned, soaked overnight
  2. 200 g Sugar - Adjust accordingly
  3. Water
  4. 2 blades Pandan leaves - cleaned, knotted
  5. 200 ml Santan
  6. Salt
Method:
  1. Boil soaked glutinous rice, the 'soaked' water plus pandan leaves in a pot.
  2. Use high heat to boil, once the water is boiled, turn to medium low heat to simmer until the glutinous rice has broken up.
  3. Stir the bee koh moey once a while to prevent it from burning.
  4. If a thicker type of bee koh moey is preferred, do not add too much water during cooking process. Use only hot water when topping up.
  5. Once the glutinous rice has broken up, add in sugar and stir until sugar dissolved.
  6. Off heat and set aside.
  7. Put the santan and a bit of salt into a small pot, boil using medium low heat. Stirring all the time to prevent the santan from breaking up.
  8. Once the santan has boil, remove from heat.
  9. Serve by adding cooked santan on the bee koh moey. It can be served hot or chilled.
Notes:
  1. You can add dried longan to the bee koh moey.
  2. The santan can also be added in directly to the bee koh moey at the end stage of the cooking.
材料：
  1. 300克 黑糯米 - 洗净，浸隔夜
  2. 200克 糖 - 可依口味增减
  3. 水
  4. 2片 班兰叶- 洗净, 打结
  5. 200毫升 椰浆
  6. 盐
做法：
  1. 将浸隔夜的黑糯米和浸糯米的水放进锅内加班兰叶一起煮。
  2. 先用大火煮滚，然后转中小火煮至糯米爆开。 期中要不时搅拌，以免焦底。
  3. 如要浓稠的粥，间中不要加太多水。加水时，要用热水。
  4. 糯米爆开后才加糖。熄火。
  5. 椰浆加少许盐用中小火煮至冒泡，熄火。期中要不时搅拌，以免椰浆‘破油’。
  6. 舀一碗黑糯米粥，放一大匙椰浆在上, 趁热享用。冷热皆宜。
注：
  1. 烹煮时可加些龙眼干。
  2. 椰浆也可以直接加进糯米粥中。


Bee Koy Moy is usually home made, but there are a number of stalls selling them, usually pushcart itinerant hawkers. I create the food map below to make it easier for you to locate the places where it is available. Right now there's only one, but I'll add to it as I come across them.


View Bee Koh Moy Stalls in Penang in a larger map

Where to find Bee Koh Moy Stalls in Penang

Bee Koh Moy is available at the following locations in Penang:
  1. Perak Road sweet broth seller, in front of Maga Restaurant


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