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!

Prep Time10

Cook Time40

Chilling Time6

Total Time50

Course: Dessert, Snack

Cuisine: Chinese, Filipino

Keyword: nian gao, tikoy

Servings: servings

Calories: 155kcal

Author: Mia

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!