Do you know what ‘bee koh (kuih pulut)’ is? It is glutinous/sticky rice with coconut milk; a Nyonya dessert. My family used to make bee koh as one of the food offerings for the Festival of the Jade Emperor, a Taoist god. They wanted the food offerings to have something ‘red’, or a good meaning like 福 (fu in Chinese means good fortune), on top of it, so they had me use red food coloring to write a word, because I was good at calligraphy. I remember I was always glad to write for them.
I like bee koh but have not had it for a long time and almost forgot it. Last time I was in Penang was during the festival, and I saw a plate of bee koh, which was a food offering from my sister-in-law. We finished it immediately.
I remembered it recently, so I made it and the recipe:
Ingredients – Makes 8-10 servings
- 2 cups glutinous/sweet rice
- 3 pandan (screwpine) leaves (optional)
- 200 ml coconut milk
- 1/4 tsp salt
- 6-8 Tbsp sugar
- 2杯 糯米
- 3叶 班兰叶（可有可无）
- 200豪升 浓椰浆
- 1/4茶匙 盐