📝 About This Recipe
A beloved staple during Lunar New Year celebrations in the Philippines, this Filipino-style Nian Gao is a masterclass in texture—delightfully chewy, sweet, and incredibly versatile. While its roots are Chinese, the Filipino adaptation is prized for its simplicity and the unique tradition of pan-frying slices in a silky egg wash for a crispy-yet-gooey finish. This recipe delivers that nostalgic, melt-in-your-mouth experience that symbolizes luck, togetherness, and enduring prosperity.
🥗 Ingredients
The Tikoy Batter
- 1 lb Glutinous Rice Flour (approximately 3.5 to 4 cups; use a high-quality brand like Mochiko)
- 1.5 cups Brown Sugar (packed; use dark brown sugar for a deeper molasses flavor and amber color)
- 1.25 cups Water (filtered)
- 1 teaspoon Vanilla Extract (adds a warm aroma)
- 1 tablespoon Vegetable Oil (plus extra for greasing the pans)
- 1/4 teaspoon Salt (to balance the sweetness)
For Frying and Serving
- 2-3 large Eggs (beaten well for the coating)
- 1/4 cup Cooking Oil (neutral oil like canola or vegetable for pan-frying)
- 1 tablespoon Sesame Seeds (optional; for topping before steaming)
👨🍳 Instructions
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1
Prepare your steamer by filling the bottom with water and bringing it to a boil. Grease two 6-inch round pans or one 8-inch round cake pan generously with vegetable oil to prevent sticking.
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2
In a medium saucepan over medium heat, combine the water and brown sugar. Stir constantly until the sugar is completely dissolved and the mixture just begins to simmer. Do not let it boil vigorously.
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3
Remove the sugar syrup from the heat and stir in the vanilla extract and salt. Let it cool for about 5-10 minutes until it is warm but not scalding.
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4
Place the glutinous rice flour in a large mixing bowl. Slowly pour the warm sugar syrup into the flour while whisking continuously to avoid lumps.
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5
Add one tablespoon of vegetable oil to the batter and continue whisking until the mixture is completely smooth and has a thick, glue-like consistency.
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6
Strain the batter through a fine-mesh sieve into your prepared greased pans to ensure there are absolutely no dry flour clumps left.
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7
Tap the pans firmly on the counter a few times to release any trapped air bubbles. If desired, sprinkle a few sesame seeds on top for decoration.
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8
Cover the pans tightly with aluminum foil to prevent steam water from dripping onto the surface of the Tikoy, which would make it soggy.
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9
Place the pans in the steamer. Steam on medium-low heat for 45 to 60 minutes. The Tikoy is done when it looks translucent and a toothpick inserted comes out clean but sticky.
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10
Remove from the steamer and let it cool completely at room temperature. For the best texture, refrigerate overnight; this makes it much easier to slice.
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11
Once chilled and firm, run a thin knife around the edges of the pan to unmold. Slice the Tikoy into rectangular strips about 1/2 inch thick.
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12
Beat the eggs in a shallow bowl. Dip each slice of Tikoy into the egg wash, ensuring it is fully coated.
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13
Heat a non-stick skillet with a little oil over medium heat. Fry the egg-coated slices for 1-2 minutes per side until the egg is golden brown and the Tikoy inside becomes soft and stretchy.
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14
Drain on paper towels and serve immediately while hot and gooey.
💡 Chef's Tips
Grease your knife with a little oil before slicing the chilled Tikoy to prevent it from sticking to the blade. If the batter seems too thick to whisk, you can add an extra tablespoon of water, but be careful not to make it runny. Always steam on medium-low heat; high heat can cause the Tikoy to rise unevenly or create large air pockets. For a white Tikoy version, simply swap the brown sugar for white granulated sugar and add a drop of almond essence.
🍽️ Serving Suggestions
Serve hot immediately after frying alongside a cup of hot Jasmine tea or Barako coffee. Pair with salty cheese slices to contrast the sweetness of the cake. Top with a sprinkle of toasted grated coconut for an extra layer of Filipino flavor. Enjoy as a heavy afternoon snack (merienda) or as a symbolic dessert during family gatherings.