Bee Koh

Bee Koh (27 January 2017)


If ever there's a pop quiz that asks, "Guess what's Timothy Tye's favourite Nyonya Kuih," now you have the answer, it's Bee Koh. I love Bee Koh, the texture and particularly the taste. Bee Koh made with high-quality molasses is especially tasty and aromatic.

However, Bee Koh is not something that I get to enjoy often. It's only during special occasions that my wife makes it. I even have to put in a special request for her to make Bee Koh. Although Bee Koh is not complicated, it takes a long time to whisk the glutinous rice in the wok until it releases its essential oils (or as they say, "pecah minyak").

Here's the Bee Koh that my wife made today, 27 January, 2017, in time for our Chinese New Year Eve.

The coconut milk and molasses in the wok (27 January 2017)


The finished Bee Koh (27 January 2017)

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