This is a second Bee Koh recipe I’m sharing in this blog. The first recipe Nyonya Bee Koh [Kuih Pulut] that I used was a good recipe.
Came across this recipe which is quite similar from Nyonya Flavours. The variance is probably the quantity. Here, I substituted the coconut milk with powdered coconut milk with the intention to share the information and encourage readers to make this kuih even when they can’t find fresh coconut milk in their vicinity or so long as they have some packets coconut milk in their kitchen.
Just mix the powdered coconut milk according to packing instructions. For this recipe, you need 2 packets to obtain 500 ml thick coconut milk.
The Bee Koh turns out well and tasted good too. Those we ate it didn’t notice the difference in taste eventhough the coconut milk used is different.
|Transformed into this look as prayer item to Jade Emperor|
Recipe Source – adapted from Nyonya Flavours [modified]
500 gm glutinous rice – washed, soaked overnight
450 gm glucose [I reduced to 400 gm]
1 tbsp liquid glucose [glucose syrup]
500 ml thick coconut milk [from 1 grated coconut]
- Drain the soaked rice and steam over high heat until cooked [about 40 minutes].
- Stir the sugar, liquid glucose and coconut milk in a wok over low fire until sugar dissolves.
- Strain and return syrup mixture to the saucepan.
- Add in the steamed glutinous rice. Stir with a wooden spatula until mixture thickens [about 20 minutes].
- Pour into lightly greased plates or trays. Press down with a small piece of greased banana leaf or back of a spoon to compact the rice.
- Add a little thick coconut milk [I omit this step].
- Cool before cutting.