A Nyonya dessert, bee koh is made as one of the food offerings for the Festival of the Jade Emperor, a Taoist god. This Nyonya version is made with white sugar while there is a version made with 'gula melaka' and is called 'Kuih Wajid'
500 g glutinous rice, soaked overnight
450 g granulated sugar
1 tablespoon liquid glucose
500 ml thick coconut milk (from 1 grated coconut)
Drain the rice and steam over high heat until cooked.
Stir sugar, liquid glucose and coconut milk in a saucepan over a low fire until sugar dissolves.
Strain mixture and return to the saucepan.
Add in the steamed glutinous rice.
Stir until mixture thickens, about 20 minutes.
Pour into lightly greased trays.
Press down with a small piece of banana leaf or the back of a spoon and a little thick coconut milk.
Cool completely before cutting.