Recipe for bee koh (glutinous rice with coconut milk)

你知道什麼是bee koh嗎？它是甜椰漿糯米糕，是一種娘惹糕。我家人大多數在拜天公誕時才做bee koh（米糕）當供品。她們做好后，為了使供品有‘红’ 色及好意兆，所以要我用红色素沾水在糕上寫‘福’字之類的，我的書法還好也樂得可以揮字。

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。

最近想起它，就參考了一些其他人的食譜，自己制做了bee koh。

材料 - 可做三盤

糯米 2杯

班蘭葉 3葉 - 可有可無

濃椰漿 200豪升

鹽 1/4茶匙

幼糖 6-8湯匙

做法

1 將糯米及班蘭葉蒸煮，未熟的五分鐘前放入濃椰漿、盬和幼糖，攪拌均勻，然后蒸至熟。

2 棄掉班蘭葉，用盤或模型盤盛裝煮熟的糯米。冷后切塊食用。

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 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 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

Method

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.