Bring good luck to the New Year with Homemade Tikoy! This sticky rice cake is easy to make and so soft and chewy!
I meant to publish this tikoy recipe before the Chinese New Year, but as you can see from the homepage's latest section, I haven't posted anything in quite a while. I've been swimming in a sea of food photos and cooking videos for the longest. It became overwhelming; I had to step back a little and give myself room to breathe.
This blog is important to me, but I needed a short break to rest and refresh. So, after three months of zero new posts, I'm back, energized, and ready to bring you more delicious meal ideas.
What is Tikoy
Tikoy or Nián gāo is a popular Chinese New Year’s cake made of glutinous rice flour, water, and sugar. The mixture is steamed until set and allowed to dry and harden for longer storage.
It is then cut thinly, coated in egg, and fried until golden brown and slightly crispy on the outside and soft and chewy on the inside. The pan-fried slices are served for breakfast or as a midday snack with a beverage of choice.
New Year Tradition
In Chinese, nián gāo sounds like “higher year,” which is believed to promise a better year ahead. The Filipino word Tikoy is derived from the Fujian/Hokkien “ti-ke,” which means sweet cake.
Considered one of China’s oldest delicacies, Tikoy’s origin traces back to several stories. One legend involves a “Kitchen God” who reports to the Jade Emperor on the behavior of families. People would offer the sticky rice to the “Kitchen God,” making it difficult for him to open his mouth and say anything negative about the family.
While it may be eaten year-round, the rice cake is especially popular during the Chinese New Year. Its sticky consistency is believed to bring a strong bond within the family and other relationships and make good luck "stick."
Due to a heavy Chinese cultural influence in the Philippines, we have also adopted a lot of these beliefs and traditions. Celebrating the Chinese New Year is one of them. It's customary to find tikoy sold in most major supermarkets and restaurants leading up to the holiday.
Helpful Tips
- Generously grease the sides and bottom of the pan so that the rice cake won’t stick. Let it completely cool before removing as it would be difficult to release from the pan when warm.
- Cover the steamer lid with a kitchen towel to avoid water drips on the rice cake.
- Chill the tikoy in the refrigerator (preferably overnight) until it hardens for easy slicing. If you cannot wait and want to eat your tikoy right away, coat the knife with oil.
How to serve
- Cut the sticky rice cake into thin slices.
- Dip in beaten until fully coated.
- Pan-fry in hot oil until softened and the outside is golden brown.
- Serve for breakfast or as a midday snack.
How to store
Wrap the tikoy tightly with a plastic film and place it in a resealable bag or airtight container. Store in the refrigerator for up to one week or in the freezer for up to 3 months.
More sticky rice recipes
Equipment
- 1 round pan (8x2)
Instructions
- Fill the steamer pot with water and bring to a boil. Arrange the steamer basket over the pot.
- Generously brush the bottom and sides of the round pan with oil and set aside.
- In a bowl, combine sugar and water. Stir until dissolved.
- In a large bowl, place glutinous rice flour. Gradually add water and whisk until smooth and lump-free.
- Transfer the batter to the prepared pan and place in the steamer basket. Cover with a kitchen towel and steamer lid. Steam for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove pan from the steamer and allow the tikoy to cool completely. Run a knife on the edges to loosen the tikoy and invert on a flat working surface lined with plastic film.
- Wrap the tikoy tightly with the plastic film and refrigerate for about 4 hours to overnight.
- In a wide pan over medium heat, heat about 2 tablespoon oil.
- Slice into ¼ inch thick pieces.
- In a bowl, beat the eggs. Dip slices in beaten eggs to coat.
- Place the tikoy slices single layer in the pan and fry for about 2 to 3 minutes on each side or until golden brown and slightly crispy on the outside, soft and chewy on the inside.
Notes
- Generously grease the sides and bottom of the pan so that the rice cake won’t stick. Let it completely cool before removing as it would be difficult to release from the pan when warm.
- Cover the steamer lid with a kitchen towel to avoid water drips on the rice cake.
- Chill the tikoy in the refrigerator (preferably overnight) until it hardens for easy slicing. If you cannot wait and want to eat your tikoy right away, coat the knife with oil.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mary victoria Briom says
I always enjoy your recipes ! Thank you !
Nikki C. Pascua says
Hi, my name is Nikki, your blog caught my attention and I am wondering what else do you post in your blog and I would like to inquire if you also post food blogs that is budget friendly and what is your best menu and do you have a suggestion how to have a good meal in a small budget.
Thank you.