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
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
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.
