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Bee Koh (2 March 2013)
Bee Koh (Chinese: 米糕, Penang Hokkien:
) is a popular glutinous rice Nyonya Kuih in Penang. You can find it sold by Nyonya Kuih sellers in many markets in Penang. The dessert is similar to the Malay wajik. Bee Koh is the perfect dessert for tea time, particularly on a wet cool afternoon. Its softness and sweetness is very soothing.My wife is quite good at making Bee Koh. I would request that she makes it dark and sweet, which is how I like it. And of course, much softer than the Bee Koh sold in the market. On this page I show you the homemade Bee Koh that my wife made for me. On a separate page I have the bee koh from the market.
Bee Koh (2 March 2013)
Homemade Bee Koh Recipe
Utensils
- Steamer
- Pot
- Tray
- Banana leaves
- 250 g - Glutinous rice, washed, soaked overnight and drained
- 250 ml - Santan
- 200 g - Sugar or Brown sugar
- 100 ml - Water, to put with rice when steaming
- Banana leaves - scalded and cleaned
- Pandan leaves, knotted
- Soak the glutinous rice overnight
- The next day, steam the glutinous rice with 100ml of water. The amount of water you use to steam it will depend on whether you want the bee koh to be hard or soft. I like it soft, so we use slightly more water. As a guide, the water should be approximately the same height at the glutinous rice it covers.
- Stir the rice after 15 minutes and then continue to steam it for another 15 minutes.
- Pour santan into wok, then add sugar and the knotted pandan leaves. Cook over a low fire until the sugar dissolves and bubbling.
- Pour the steamed glutinous rice to the sugar-coconut milk mixture, discarding the pandan leaves, and stir it in until the mixture thickens. The Bee Koh is done when you put a bit of it on a steamed banana leaf and rub. If it does not stick to it, then it is done. Otherwise you have to continue stirring.
- Line a tray with banana leaf.
- Pour the Bee Koh into a tray. Use a banana leaf to press down the Bee Koh to make it level. Leave it to cool.
- Once cooled, cut the Bee Koh into diamond shapes and serve.
Bee Koh (1 January 2016)材料：
- 250克糯米- 清洗，浸泡过夜，沥干
- 250克椰浆
- 200克白糖或黑（黄）糖
- 100 毫升水-加入糯米一起蒸
- 香蕉叶－烫软洗净
- 班兰叶－打结
- 把糯米蒸熟，期间搅拌一次。如果要吃软一点的米糕，水可加多一些。平时蒸糯米，水跟糯米一样高就可以了。
- 用中小火烧热锅，加入椰浆，糖和班兰叶。煮至糖溶及冒大泡。
- 把班兰叶拿掉，加入熟糯米，翻拌至糯米不粘锅为止。
- 把米糕倒入一个铺好香蕉叶的深盘中，趁热用香蕉叶按平表面，放置待凉。
- 米糕凉后，就可享用。
List of Penang Nyonya Kuih
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