Tikoy Recipe
Tikoy or Nian Gao is a Chinese New Year Cake made of glutinous rice flour, sugar and water. In this recipe, I made the three versions, the original tikoy, ube tikoy and langka tikoy. Try this tikoy recipe with a twist.
Servings: 12
Calories: 246kcal
Equipment
- round pan
- steamer
Ingredients
Original Tikoy
- 1 cup glutinous rice flour
- ⅓ cup brown sugar
- 4 oz water
Ube Tikoy
- 1 cup glutinous rice flour
- ⅓ cup white sugar
- 4 oz water
- 2 tsp ube flavor
Langka Tikoy
- 1 cup glutinous rice flour
- ⅓ cup white sugar
- 4 oz water
- 2 tsbp rice jackfruit
To serve tikoy
- 1 cup vegetable oil for frying and greasing the pan
- 2 eggs scrambled
- ¼ cup cashew nuts crushed
Instructions
Original Tikoy
- In a bowl, dissolve brown sugar with water. Stir until the sugar is completely dissolved.
- Add the glutinous rice flour and mix thoroughly until smooth and creamy.
- Pour the mixture into a greased round pan.
- Place in a steamer, cover it with a tea towel and put the lid. Steam it for 45 minutes or until the top is firm. Let it cool and refrigerate for at least 5 hours.
Ube Tikoy
- In a bowl, dissolve sugar with water. Stir until the sugar is completely dissolved.
- Add ube flavoring and glutinous rice flour and mix thoroughly until smooth and creamy.
- Pour the mixture into a greased round pan.
- Place in a steamer, cover it with a tea towel and put the lid. Steam it for 45 minutes or until the top is firm. Let it cool and refrigerate for at least 5 hours.
Langka Tikoy
- Using a blender, puree the ripe jackfruit. Set aside
- In a bowl, dissolve sugar with water. Stir until the sugar is completely dissolved.
- Add ube flavoring and glutinous rice flour and mix thoroughly until smooth and creamy.
- Pour the mixture into a greased round pan.
- Place in a steamer, cover it with a tea towel and put the lid. Steam it for 45 minutes or until the top is firm. Let it cool and refrigerate for at least 5 hours.
To serve Tikoy
- Slice the tikoy into a rectangle and dip in a bowl with lightly beaten eggs.
- Heat a pan with cooking oil over medium heat. Gently put the tikoy one by one. Leaving ½ inch apart from each other.
- Remove from the pan and drain excess oil. Serve with crushed cashew nut on top.
Nutrition
Serving: 100g | Calories: 246kcal | Carbohydrates: 55g | Protein: 3g | Fat: 2g | Fiber: 2g