Bee Koh (米糕) is a traditional Nyonya Kuih mainly found in the North-western part of Peninsular Malaysia . It is glutinous rice pudding made with coconut milk and sugar. This is one of my favorite Nyonya Kuih ever. People in Penang made or buy this glutinous rice pudding to pray Tin Kong 拜天宫, The Heavenly God on the 9th day of Chinese New Year.
I am sharing with you an easy recipe to make this dessert. In my recipe, you can choose to use any of the following sugar – gula melaka (palm sugar), raw sugar, brown sugar or white sugar.
500g glutinous rice
300-400g sugar (to your taste)
400g coconut milk
Pinch of salt
Pandan leaves (screwpine leaves)
Banana leaves (optional)
1. Rinse and then soak the glutinous rice overnight.
2. Prepare the steaming pot and layer with banana leaves or pandan leaves.
3. Steam the glutinous rice with a few knotted pandan leaves (omit if you don’t have pandan leaves) until it is cooked, approximately 20-30 minutes.
4. While the glutinous rice is cooking, measure the sugar and coconut milk. I am using a combination of gula melaka, brown sugar and a small amount of regular sugar.
5. When the glutinous rice is ready, set aside.
6. In a non-stick pot/pan, add in the coconut milk and sugar. Cook the coconut milk in low to medium heat until the sugar dissolves. If you have extra pandan leaves, you can add into the coconut milk while cooking.
7. Strain the coconut milk sugar mixture into a big bowl. Transfer the cooked glutinous rice into the same non stick pot/pan. Slowly add a few scoops of the coconut milk sugar mixture back into the pot while stirring.
8. Keep adding the coconut milk sugar mixture until the glutinous rice will no longer absorb the liquid or when the rice pudding is sweet and has the texture you desire. You may not need to use all the coconut milk sugar mixture.
9. Pour the rice pudding into another pan for molding and press down with the back of a spoon until level. If you have banana leave, cut a small piece and you can use it to wipe the surface of the rice pudding while pressing it.
10. Wait for the rice pudding to cool before cutting into diamond shape and serve.