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Powerd By : NorthPony
Bee Koh Moy


Bee Koh Moy also known as Bee Koh Mooi, Bee Koh Moi, Bee Ko Moi, etc. It uses black glutinous rice porridge served with a spoonful of coconut milk. It is a Nyonya dessert usually taken during tea time. Some people add gengeng kua (dried longans) and red dates to the pot. The addition of pandan leaves gives Bee Koh Moy a good aroma.

Ingredients :
240g black glutinous rice (washed & drained for 6hrs)
60g white glutinous rice (washed & drained for 6hrs)
7 cups water
2 pandan leaves (tied into knots)
1/2 cup sugar
a pinch of salt
1/2 teaspoon topioca flour or cornflour
2 tablespoons water
1/2 cup thick coconut milk
a pinch of salt

Method :
• Put black and white glutinous rice in pot with water and pandan leaves. Bring to boil. Lover heat, remove pandan leaves then simmer for 45 minutes till liquid is thickened. Add sugar and simmer for 10 minutes. Add salt.
• Mix tapioca flour with water. Stir mixture into pot to thicken.
• Remove black glutinous rice porridge from heat and transfer into bowls. Drizzle with thick coconut milk on top before serving.


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