PenangTime.com: Recipe Guide
BEE KOH MOY
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Main: 1 cup Black Glutinous Rice (soaked overnight), 6 cups Water, Pandan leaves, Dried Longan, Gula Melaka.
- Topping: 1 cup thick coconut milk + 1/2 tsp salt.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Boil: Boil rice, water, and pandan leaves. Simmer for 45-60 mins until rice breaks down and liquid thickens. Stir often to prevent burning.
- Sweeten: Add dried longan and Gula Melaka. Cook until dissolved.
- Serve: Ladle porridge into a bowl. Top with a spoonful of the salted coconut milk.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The contrast of the cold/room temp salted coconut milk against the hot sweet porridge is key.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Bee Koh Moy in Penang and compare flavour profiles.