📝 About This Recipe
Tikoy, known globally as Nian Gao, is the ultimate symbol of Chinese-Filipino Lunar New Year celebrations, representing a 'higher year' and sticky family bonds. This recipe produces a perfectly chewy, sweet rice cake with a subtle caramel undertone from Muscovado sugar. When sliced and pan-fried in an egg wash, it transforms into a decadent treat with a crispy exterior and a molten, mochi-like heart.
🥗 Ingredients
The Batter
- 500 grams Glutinous Rice Flour (sifted to remove lumps)
- 50 grams Wheat Starch (adds clarity and a firmer bite)
- 1.5 cups Muscovado or Dark Brown Sugar (packed)
- 1.5 cups Water (room temperature)
- 1/2 cup Coconut Milk (full fat for richness)
- 1 tablespoon Vegetable Oil (plus extra for greasing the pans)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt (to balance the sweetness)
The Frying (Post-Chilling)
- 2-3 large Eggs (beaten)
- 3-4 tablespoons Neutral Oil (for pan-frying)
- 1 tablespoon Toasted Sesame Seeds (optional garnish)
👨🍳 Instructions
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1
Prepare your steamer by filling it with ample water and bringing it to a boil. Grease two 6-inch round cake pans or traditional bamboo tins generously with vegetable oil to prevent sticking.
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2
In a medium saucepan over low heat, combine the water, Muscovado sugar, and salt. Stir constantly until the sugar is completely dissolved. Remove from heat and stir in the coconut milk and vanilla extract. Let the mixture cool until lukewarm.
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3
In a large mixing bowl, whisk together the glutinous rice flour and wheat starch. Create a well in the center of the dry ingredients.
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4
Slowly pour the liquid sugar mixture into the flour well. Use a sturdy whisk or spatula to stir from the center outward until a smooth, thick batter forms. Ensure there are no hidden pockets of dry flour.
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5
Strain the batter through a fine-mesh sieve into a clean bowl. This is a critical professional step to ensure your Tikoy has a perfectly silky texture without any grit.
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6
Divide the batter evenly between the prepared pans. Tap the pans firmly on the counter several times to release any trapped air bubbles.
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7
Cover the pans tightly with aluminum foil or a clean cloth to prevent steam condensation from dripping onto the surface of the Tikoy.
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8
Place the pans in the steamer. Steam over medium heat for 60 to 75 minutes. The Tikoy is done when it looks translucent and a toothpick inserted in the center comes out clean but slightly sticky.
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9
Remove from the steamer and let it cool completely at room temperature. Once cool, wrap in plastic wrap and refrigerate overnight. Tikoy must be cold and firm before you attempt to slice it.
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10
When ready to serve, remove the Tikoy from the pan. Using a knife lightly coated in oil, slice the cake into rectangular strips about 1/2 inch thick.
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11
Beat the eggs in a shallow bowl. Dip each slice of Tikoy into the egg wash, ensuring all sides are thoroughly coated.
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12
Heat oil in a non-stick skillet over medium-low heat. Fry the slices for 2-3 minutes per side until the egg is golden brown and the Tikoy inside is soft and pliable.
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13
Drain briefly on paper towels and serve immediately while hot and stretchy.
💡 Chef's Tips
Always strain your batter; it is the difference between a rustic cake and a professional-grade Tikoy. If the Tikoy is too sticky to handle when slicing, grease your knife with a little bit of neutral oil between every few cuts. Do not skip the refrigeration step; fresh Tikoy is too soft to fry properly and will lose its shape in the pan. For a more intense flavor, use 'Lump Sugar' found in Asian grocers, crushed and dissolved in the water. You can store the steamed, un-fried Tikoy in the fridge for up to 2 weeks or freeze it for months.
🍽️ Serving Suggestions
Pair with a hot cup of Jasmine or Oolong tea to cut through the sweetness. Serve alongside traditional Lunar New Year savory dishes like Pancit Longevity Noodles. For a modern twist, sprinkle a tiny pinch of sea salt over the fried slices to enhance the caramel notes. Enjoy as a breakfast treat with a side of fresh mango slices. Stack them on a platter and garnish with toasted sesame seeds for a beautiful holiday presentation.