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tikoy recipe

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: Chinese
Keyword: tikoy, tikoy with a twist
Servings: 12
Calories: 246kcal
Author: Jenalyn Rose Forbes

Equipment

  • round pan
  • steamer

Ingredients

Original Tikoy

  • 1 cup glutinous rice flour
  • cup brown sugar
  • 4 oz water

Ube Tikoy

  • 1 cup glutinous rice flour
  • cup white sugar
  • 4 oz water
  • 2 tsp ube flavor

Langka Tikoy

  • 1 cup glutinous rice flour
  • 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