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.
Ingredients
Units Scale
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
Instructions
Tikoy (Glutinous Rice Method)
- In a bowl add rice and enough water to cover the rice. Soak for 24 hours.
- Drain rice thoroughly, leave it in a sieve for a couple of minutes.
- 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.
- Place in a glad wrap lined container the pour over the batter, steam for 1 hour.
- Remove from steamer then let it cool, once cooled down refrigerate overnight.
- Remove from the container then cook as desired.
Tikoy (Glutinous Rice Flour Method)
- In a large bowl combine all Tikoy (Glutinous Rice Flour Method) Ingredients, mix it well until free of lumps.
- Place in a glad wrap lined container the pour over the batter, steam for 1 hour.
- Remove from steamer then let it cool, once cooled down refrigerate overnight.
- Remove from the container then cook as desired.
Fried Tikoy
- Place pan in medium low heat then add small amount of oil for pan frying,
- 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.
- Do the same with the rest of the slices then serve