Tikoy Recipe
Tikoy recipe made super easy using only a few and simple ingredients. Celebrate Chinese new year with this crispy, chewy and tasty homemade Nián Gāo!
Giving Tikoy or Nian Gao as a gift during Chinese new year is a tradition not only among Chinese but also in the Philippines. I remember getting boxes of this sweet rice cake which are great for snacks or dessert.
This Tikoy recipe has helped me satisfy my cravings with the Chinese delicacy. It’s so easy that I can even make batches so I can share it as a gift to family and friends. How to make tikoy cake is not too complicated and I’ll share with you how.
A symbol of luck
Tikoy is a rice cake made from glutinous rice flour. It serves as a centerpiece at Chinese new year celebrations and meant to symbolize good luck and prosperity. It is usually given as a gift to wish the receiver wealth and success the whole year.
Tikoy or Nian Gao variations
Almost all big cities have their own “China town” and each one have their own variation and Tikoy is what we have in Manila. Filipinos with their never-ending ways of creating something new came up with different flavored rice cakes buy adding flavorings like pandan and purple yam.
Others make sliced tikoy into peanut tikoy rolls while some add saging na saba to make tikoy turon. There is also brown tikoy that is a specialty in the province of Quezon. Tikoy is not only a remarkable rice cake on its own but also wonderful to create new things with.
How to make Tikoy at home
I’m not exaggerating when I say that this Tikoy recipe is so simple. Just mix glutinous rice flour, white sugar, water and vegetable oil in a bowl until flour is dissolved. Transfer tikoy mixture in a greased pan of choice whether it’s a round pan or loaf pan and cover with foil.
Boil water in a steamer and steam the pan with batter over medium heat and cook for 40 minutes or until a toothpick test comes out clean. Let it cool down completely before releasing from the pan and placing in the refrigerator to let it settle for at least 6 hours or until your ready to serve.
How to serve Tikoy
When ready to serve, take out tikoy from the refrigerator and cut into thin slices. Crack and beat an egg then heat some oil in a pan. When oil is hot enough, dip slice of tikoy in the egg mixture and then fry each side for 3 minutes or until golden. Serve and enjoy while warm!
Tips for an amiable experience
- Cut tikoy with a knife coated with vegetable oil to make it easier to slice.
- If you prefer to make tikoy brown in color, use brown sugar instead of white sugar.
- To store un-fried tikoy, wrap in cling wrap and place in an airtight container. Place in the freezer and can be stored for a month.
The secret ingredient is always LOVE
You may also like
- Buchi Ube is a variation of the fried Chinese pastry which is made of glutinous rice flour. This pastry has a coating of aromatic sesame seeds.
- Sichuan Wontons with Chili Oil are one of my favorite foods when eating at Chinese restaurants. Delicious and mouth-watering wontons in chili oil and soy sauce.
- Chao Fan brings new life to left over, day-old rice by making it into delicious fried rice!
Tikoy Recipe
Ingredients
- 1 1/2 cup glutinous rice flour
- 3/4 cup sugar
- 3/4 cup water
- 2 tsp vegetable oil
- 1 egg (beaten)
Instructions
- Grease loaf pan or round pan with oil. Set aside.
- In a mixing bowl, Tip in glutinous rice flour and sugar then mix until incorporated.1 1/2 cup glutinous rice flour, 3/4 cup sugar
- Pour water in two addition while mixing until no traces of flour left. Add vegetable oil and stir until fully incorporated.3/4 cup water, 2 tsp vegetable oil
- Transfer batter into prepared greased pan then tap it on the counter for a couple of time to release air bubbles. Cover the pan with aluminum foil.
- Steam over medium heat for 40 minutes or until inserted toothpick on the middle of the pan come out clean. Let it cool down completely.
- Run a knife on the side of the pan to loosen the tikoy then grab one side with your hand a gently pull to release the tikoy.
- Wrap in cling film and refrigerate for at least 6 hours to make it more firm.
- To serve, slice tikoy thinly approximately quarter of an inch thick.
- Dip in beaten eggs until slices are fully coated and fry in a pan with hot oil over medium heat for 3 minutes on each side or until golden.1 egg
- Transfer cooked tikoy in a plate lined with kitchen paper towel to remove excess oil. Serve and enjoy. Bon appetit!
