我很喜歡吃bee koh，但因很久没吃bee koh了，已没想念它。上次回檳城剛好碰上天公誕，看到三嫂買的一盤bee koh供品，三幾人很快就把它吃完。
材料 - 可做三盤
班蘭葉 3葉 - 可有可無
Do you know what ‘bee koh’ is? It is glutinous 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
I remembered it recently, so I looked at other peoples’ recipes and made my own bee koh recipe.
Ingredients – Makes 3 plates
· 2 cups glutinous/sweet rice
· 3 pandan (screwpine) leaves - optional
· 200 ml coconut milk
· 1/4 tsp salt
· 6-8 tbsp sugar
Steam or cook the glutinous/sweet rice with pandan leaves. Add in coconut milk, salt and sugar 5 minutes before rice is done. Remove pandan leaves, and press the cooked rice onto a plate or into a mould. Let cool, then cut into pieces.