Nyonya Bee Ko Kuih

 

Nyonya Bee Ko Kuih

Ingredient 
200 g glutinous rice (soak for 8 hours)
150 g coconut milk 
5 pandan leaves, 
80 g palm sugar  
20 g brown sugar 
a pinch of salt

Size of the mold
15 x 5 cm size mold 

Direction 

• Heat up a saucepan using low medium heat. 
• Add in coconut milk, pandan leaves, palm sugar, red sugar and a pinch of salt in the saucepan. 
• Continue stir so the bottom do not burn, switch off the heat once dissolve, set aside to complete cool. 
• Prepare a steamer with boiling water.
• Place a few pandan leaves on a steaming plate, add in glutinous rice to steam 10 mins. 
• After steaming for 10 minutes, remove pandan leaves and lightly loosen glutinous rice. 
• Pour in palm sugar syrup and mixed until well combine.
• Place a teflon parchment paper, greasing the bottom and side. 
• Pour in glutinous rice mixture and using a spatula to press it down tightly to flatten the surface. Closed the lid to steam for another 30 minutes or cook.
• Remove and set aside to cool down complete before cutting into desire shape. 

Note:

• If you prefer a darker tone of Bee Ko use darker brown palm sugar. 
• Use a teflon parchment paper or banana leaves to layer the bottom of the mold. 
• Use a plastic knife to swirl round to loosen Bee Ko kuih.
• Bee Ko will be softer or harden due to the absorption of liquid/coconut milk toward glutinous rice ( so adjust  + & - the next time when you make again.)
• Best to cut after 8 hours or overnight.