Tikoy

Tikoy or Nian Gao is a popular Chinese dessert made out of steamed glutinous rice. The word “Nian Gao” literally means “sticky cake” and in Chinese words it would sound like “higher year” which implies progress for the coming year that is why this food item is usually given as a gift by Chinese during the Chinese New Year to wish the receiver good fortune and prosperity.

Tikoy or Nian Gao is a popular Chinese dessert made out of steamed glutinous rice. The word “Nian Gao” literally means “sticky cake” and in Chinese words, it would sound like “higher year” which implies progress for the coming year that is why this food item is usually given as a gift by the Chinese during the Chinese New Year to wish the receiver good fortune and prosperity. Chinese legend suggests this dish was created as an offering to the Kitchen God with the purpose that his mouth will be stuck with the sticky cake and cannot say bad things about the person and his family to the God of all Gods.

In the Philippines, I remember I usually receive this rice cake almost every year from my Chinese friends. Usually, the common way of preparing this back home is by pan-frying it coated with beaten eggs, once cooked it will be crispy on the outside and soft and chewy on the inside. In the other countries that I lived, I saw different preparations of it like in Malaysia and Singapore where they fry it sandwiched between pieces of taro or sweet potatoes, In Hong Kong, the version is runnier hence it is served like a pudding flavored with red bean paste, while here in New Zealand, some of my Chinese friends consume it as it is. How about you do you know any variations on how this is prepared? Have you ever tried this before?

For today we will be presenting 2 recipes because I cannot find tikoy at the Asian supermarket so I tried to make them at home, so glad it was a success on the first try, I did it all from scratch without the help of the internet, just guesswork (I can’t find a recipe of tikoy itself, there are some but it looks like they copied all from one location, it does not even look like the tikoy I’ve tried before) so here you go and this is how I’ve done it.

Tikoy

★★★★★ 5 from 7 reviews

• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Category: Snack
• Cuisine: Chinese

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Description

Tikoy or Nian Gao is a popular Chinese dessert made out of steamed glutinous rice. The word “Nian Gao” literally means “sticky cake” and in Chinese words it would sound like “higher year” which implies progress for the coming year that is why this food item is usually given as a gift by Chinese during the Chinese New Year to wish the receiver good fortune and prosperity.

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Ingredients

Units USM Scale 1x2x3x

Tikoy (Glutinous Rice Method)

• 4 packed cups glutinous rice
• 1 3/4 cups sugar (you can adjust to your liking)
• 1 cup water + extra for soaking

Tikoy (Glutinous Rice Flour Method)

• 4 packed cups glutinous rice flour
• 1 3/4 cups sugar (you can adjust to your liking)
• 2 cups warm water

Fried Tikoy

• 1/2 cake tikoy / nian gao, sliced in 1 cm thick cuts
• 3 eggs, beaten
• oil

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Instructions

Tikoy (Glutinous Rice Method)

1. In a bowl add rice and enough water to cover the rice. Soak for 24 hours.
2. Drain rice thoroughly, leave it in a sieve for a couple of minutes.
3. Place rice and sugar in a heavy-duty blender or food processor then blend. Add 1 cup of water gradually and process until it resembles a pancake batter.
4. Place in a glad wrap lined container the pour over the batter, steam for 1 hour.
5. Remove from steamer then let it cool, once cooled down refrigerate overnight.
6. Remove from the container then cook as desired.

Tikoy (Glutinous Rice Flour Method)

1. In a large bowl combine all Tikoy (Glutinous Rice Flour Method) Ingredients, mix it well until free of lumps.
2. Place in a glad wrap lined container the pour over the batter, steam for 1 hour.
3. Remove from steamer then let it cool, once cooled down refrigerate overnight.
4. Remove from the container then cook as desired.

Fried Tikoy

1. Place pan in medium low heat then add small amount of oil for pan frying,
2. Dip a slice of tikoy in the beaten egg mixture then pan fry each piece, once golden brown on one side turn it over, when cooked remove from pan then place on a paper towel lined plate.
3. Do the same with the rest of the slices then serve

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