Nyonya and Peranakan are known to have sweet tooth; their penchant for everything sweet is most pronounced in their skills in making very delicate, sinfully sweet, and utterly delightful Nyonya kuih—local sweet cakes that are eaten throughout the day—and many decadent desserts.
My mother was the biggest sweet tooth in my family. She loved sticky-sweet foods and was notorious in my family as she added sugar to everything she made, even savory dishes. I remember grandma and aunt always joked that we constantly ran out of sugar because mother used too much sugar in everyday cooking! So, growing up, we were fed tons of sweet foods—kuih, pancakes, and various kinds of hot desserts such as this bee koh moy or black sticky rice dessert…
Bee koh moy is the Hokkien dialect for this dessert. In Malay language, it’s called bubur pulut hitam. Bee koh moy is easily one of the most popular and common desserts in many Nyonya and Peranakan families. Bee koh moy is made of black glutinous rice (black sticky rice), water, sugar, and topped with slightly salted coconut milk when served. The composition of bee koh moy might be strange but it’s a Nyonya dessert that I adore. I love the mouth feel and texture of boiled black sticky rice. The slightly salty coconut milk simply completes the flavor by lending a nuance and subtle creamy note.
Merdeka Open House 2009
I am entering this post to “Merdeka Open House 2009” hosted by Babe in the City as we celebrate Malaysia’s Independence Day on August 31. The theme this year is “My Sweet Malaysia” and nothing fits more aptly than bee koh moy, a delightful and sweet dessert that I enjoy since my childhood. If you are a Malaysian and wishes to participate in this virtual celebration, please head over to Babe in the City now to learn more!
200g black sticky (glutinous) rice
Sugar to taste
5 cups water
2 pandan leaves, knotted
1 cup coconut milk plus 1/2 teaspoon salt (mix well)
Method:
- Rinse the black sticky rice with water thoroughly until the water turns clear. Please take note that the color will remain “black” or “purple” in color but it should look clear.
- Add water and pandan leaves in a pot and bring it to boil. Add the black sticky rice into the pot and boil it on medium to low heat for 45-60 minutes or until the rice becomes soft and breaks up. Cover the pot with its lid.
- Keep checking the water level, if it’s become too dry, add more water.
- Add sugar to taste.
- Serve the bee koh moy in small bowls topped with a spoonful of coconut milk. If you like it creamier, add more coconut milk.
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Speaking of Nyonya kuih, have you ever been to Baba Charlies in Melacca? I just came back from a visit and really enjoyed it.
No, I haven’t been. I have to make a trip to Melaka soon!
Check it out, if interested:
http://pufflist.blogspot.com/2009/08/baba-charlies-malacca-malaysia.html
This is one of my favourite desserts! I’d always order this at Nyonya restaurants.
I know, it’s so simple but so delicious. Yummy.
oh..i absolutely LOVE bee koh moy…i made it before using palm sugar instead of normal sugar..
Oooh, I will have to try it with palm sugar. I am sure it tastes better.
My favourite, Bee!! :P
I use a slightly different method. Soak overnight and it will become easier to cook. To make it ultra-smooth, chuck it into a pressure cooker.
I know about the soaking overnight tip, but am always too lazy to wait. I am very spontaneous when it comes to cooking, when I wanted to eat something, I can’t wait. LOL. But yes, soaking overnight definitely helps to break down the grains.
anyone knows where to take Nyonya cooking class in Penang? i love to Nyonya kuihs any Nyonya’s recipes.
Bee, thanks for participating. Now I know why you hardly make anything sweet cos you got sugar overload when you were young :D
I Love Nyonya Foods…
This is hubby’s fav dessert- Nothing beats a warm bowl with a healthy dash of coconut milk.
Oh, this is my hubby’s favourite dessert! But I seldom make sweet dessert as I have problem clearing my “failures”. Hehehe!
Hah. I was explaining this dish to my girlfriend today, while eating some Roti Chanai and Nasi Lemak. My mom use to make this for me as a kid (they called it bubur cungy–or something).
Ah to be young and living in Malaysia.
We always call it bee ko moy!
I found your website through Petite Nyonya’s website! I haven’t had this in a very long, probably over 15 yrs. But will keep this in mind when I travel home to Indonesia this Christmas ;-) Thanks for a wonderful website with great recipes!
Yudith – thanks a lot for your note.
I love pulut hitam ice-cream. :)
Ooooh, that sounds very good. Do you have a picture to share?
I love and miss eating bee ko moy since residing in South Korea.
Can i replace the coconut milk with milk as can’t find any fresh coconut milk?
I am sorry but I think milk will not make the taste the same. It has to be coconut milk I am afraid. I am sure you can get coconut milk in a can in Korea.
I miss bee koh moy! I regretted not eating the whiole pot when I was back in Ipoh! Do I have to add pandan leaves? I can’t find pandan leaves in NZ!!!
Well, if you can’t find pandan leaves, it’s OK. Your bee koh moy will not be that aromatic, but still good. :)
Hey there,
Which part of NZ are you in? If you are in Christchurch, go to the Chinese shops in Church Corner area. Check the frozen section. They usually stock it.. its not as fresh (obviously) but it is better than nothing..
Also, some chinese shops sell the pandan essence.. like the bottles of vanilla essence that you find in supermarkets!
Hope that helps :)
can try putting in vanila ice cream instead of coconut milk. nice…