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Wednesday, May 7, 2014

Nyonya Bee Koh [Kuih Pulut]

The following write up on Bee Koh is from Penang Travel Tips. It explains well of this Nyonya kuih. "Bee Koh are Nyonya glutinous rice cakes. 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."  
The original recipe is double of this portion.  In my opinion, this is not a difficult Nyonya Kuih to make at home.  Minimal ingredients and quick to do kuih, Step 3 is the most crucial step as whether the Kuih will set well depends on this step.  But I believe, practice will make perfect.  Use less sugar than 180 gm if you prefer the kuih not too sweet.  Next time, I'll try with brown sugar.

Recipe Source - Bee Koh Recipe - Penang Nyonya Kuih
[makes 6 inch round plate]
200 gm glutinous rice (pulut bee)
150 - 180g white sugar or brown sugar[I used white sugar]
200 ml thick coconut milk 
  1. Soak the glutinous rice overnight. In the next day, drain the rice and steam it until fully cooked. 
  2. 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. 
  3. Add the glutinous rice to the saucepan, gently stirring it until it thickens and leaves the pan clean [about 20 minutes].
  4. 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.
  5. Once the bee koh has cooled down, cut it into rhombus-shaped cubes (a rhomboid or rhombohedron). They are ready to be served.
Notes: Visit this site for Its' Nutritional Facts [here]


Phong Hong said...

Hi Kimmy! I don't think I have eaten Bee Koh before. But I have eaten something similar made by the Malay lady and it is served with grated coconut. It is called Pulut Cawan in Terengganu. So is Bee Koh eaten just like that or dipped in coconut or sauce?

Kimmy said...

Hi Phong Hong, Bee Koh is eaten just like this, no dipping sauce. The pulut cake is soft, moist and chewy. Also very fragrant cos' of the coconut milk. This kuih is more popular in the North.

Alan Penang said...

Correct me I think the Malay name is wajid

Kimmy said...

Hi Alan, I remember the name starts with a 'W'. The Malay version of the kuih pulut is not as soft as the Bee Koh and dark brown sugar is used.

mettateoh said...

Thanks for the recipe. I really miss Bee Koh. When I was young many decades ago, neighbours and my mother offered it for prayers to Tien Kong.Sapu a nice, soft and fragrant. The ones sold at the market are too dry, salty and not fragrant. Think I will try to make it following yr recipe.

Kimmy said...

Hi Metta Teoh, I have the same experience as you. My mom and MIL will prepare this for prayers during CNY but past years, they have stopped making them. I made these cos' this kuih is getting expensive and not 'lemak' enough.

Unknown said...

I m also trying to practice and learn to make it...because during recent festive praying it was damn cut throat selling at a costly price, so expensive yet not good to taste coz traders stinge on santan thus its not lemak and also tasted uneven hard glutinose rice grains. Outragious these fly by night hit & run fast buck traders

Kimmy said...

Hi Unknown, I fully agree with you and it is for this reason I decided to make some myself with various recipes. Recently, I tried another recipe of Amy Beh and I like it too and I'll be sharing the post probably in April. I managed to make several plates of it with about 1/2 kg glutinous rice.

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