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.
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!