Air-Frying Tikoy: A Quick, Crispy Treat?

Tikoy, also known as Nian Gao, is a popular Chinese dessert made from steamed glutinous rice. It is traditionally gifted during the Chinese New Year as it is believed to bring good fortune and prosperity. Typically, tikoy is pan-fried after being coated in beaten eggs, resulting in a crispy exterior and a soft, chewy inside. With the growing popularity of air fryers, a kitchen appliance that circulates hot air to cook food, people are exploring new ways to cook tikoy. Air fryers offer the convenience of using less oil and producing crispy dishes without the mess of splattering oil.

Tikoy in an air fryer vs. pan-frying

Tikoy, or Nian Gao, is a popular Chinese dessert made of steamed glutinous rice. It is usually pan-fried after being coated in beaten eggs, resulting in a crispy exterior and soft, chewy inside.

Air fryers are a trendy kitchen appliance that uses hot air and minimal oil to cook food. They are a healthier alternative to traditional frying methods, as they reduce the amount of oil and fat consumed. Air fryers are also convenient, as they preheat quickly and can cook food up to a third faster than other methods. They come in various sizes and styles, offering more capacity and the ability to cook multiple foods simultaneously. Additionally, they are generally easier to clean due to their non-stick coating.

When comparing air frying to pan-frying, it's essential to consider the type of food being cooked. While air fryers excel at cooking most foods, they may not be ideal for items with wet batter coatings, such as homemade fried chicken, as the batter may not adhere well and could cause damage to the air fryer. Similarly, certain vegetables, like broccoli and leafy greens, tend to burn or dry out in an air fryer and are better suited for pan-frying. For those who prefer precise control over their steak or meat doneness, pan-frying allows for more targeted cooking.

However, air fryers offer several advantages over pan-frying. They eliminate the need for large amounts of oil, reducing the risk of consuming excessive oil or fat, which can have negative health consequences. Air fryers also ensure even cooking, as the hot air circulates around the food, crisping it evenly on all sides. This even cooking can be challenging to achieve with pan-frying, where heat is only applied to one side, often resulting in unevenly cooked food.

In the case of Tikoy, both air frying and pan-frying can be used to achieve the desired crispy and chewy texture. Air frying offers a healthier alternative, while pan-frying is a traditional method that may be preferred by some. Ultimately, the choice between air frying and pan-frying Tikoy depends on personal preferences, convenience, and health considerations.

Tikoy in an air fryer vs. food steamer

Tikoy, or Nian Gao, is a popular Chinese dessert made out of steamed glutinous rice. It is a sweet rice cake, often enjoyed during Chinese New Year, as it is believed to bring good luck and prosperity.

Tikoy can be cooked in a variety of ways, including pan-frying, steaming, and deep-frying. When using an air fryer, the dry heat will create a crispy exterior while keeping the inside moist, and it will also reduce the amount of oil required. To cook Tikoy in an air fryer, first slice the Tikoy into thin pieces, dip them in beaten egg, and then place them in the air fryer. This will create a golden brown and crispy finish.

When using a food steamer, the glutinous rice mixture is steamed and then left to set overnight. The next day, the Tikoy can be sliced and fried, or served as it is. To steam the Tikoy, combine water and sugar in a bowl, and then stir in the glutinous rice. Grease a pan that fits inside your steamer, and pour in the rice mixture. Sprinkle sesame seeds on top and cover the surface with cheesecloth or plastic wrap to prevent water from falling onto the mixture. Steam for around an hour, or until the mixture is slightly translucent.

Both methods of cooking Tikoy have their advantages. The air fryer will create a crispy texture and is a quick way to cook, whereas the food steamer is a more traditional method and allows the rice to retain its micronutrients.

Tikoy in an air fryer: preparation

Tikoy, or Nian Gao, is a popular Chinese dessert made from steamed glutinous rice. It is traditionally gifted during the Chinese New Year to wish the recipient good fortune and prosperity.

Tikoy can be cooked in an air fryer, and preparing it is quite simple. Firstly, you will need to prepare the glutinous rice. In a large bowl, combine the rice flour with water and sugar, stirring until the mixture is free of lumps. You can adjust the amount of sugar to your taste preferences. Once the mixture is ready, pour it into a glad wrap-lined container and steam for about an hour. The rice should be relatively firm, so be sure to check on it periodically and poke the surface to gauge its firmness.

After steaming, remove the rice from the steamer and let it cool down. Then, place it in the refrigerator for at least five hours or overnight. This refrigeration step is important as it allows the rice to solidify and achieve the desired texture.

Once your tikoy is ready, you can cut it into your desired shape and size. Some people slice it into strips, while others cut it into squares or balls. If you want to get creative, you can even form the tikoy into unique shapes.

Now, it's time to cook the tikoy in your air fryer. Preheat your air fryer to a medium-low temperature setting. You can brush the tikoy pieces with a small amount of oil to prevent them from drying out. Place the tikoy in the air fryer basket, ensuring that the pieces are not overcrowded. Air fry until the tikoy is golden brown and crispy on the outside. The exact cooking time may vary depending on your air fryer and the size of the tikoy pieces, so be sure to keep an eye on it to avoid overcooking.

And that's it! Your tikoy is now ready to be enjoyed. You can serve it as-is or get creative with toppings and dips. Some popular options include condensed milk, ice cream, caramel syrup, and almond slivers.

Other foods to cook in an air fryer

Air fryers are a great way to cook food with less oil and more flavour. They can be used to cook a variety of foods, from chicken to fish, and even desserts. Here are some ideas for foods to cook in an air fryer:

Chicken

Air-fried chicken is a popular choice, as it results in juicy meat and crispy skin. You can cook chicken tenders, chicken strips, or whole roasted chicken in an air fryer.

Fish

Fish, such as salmon, can also be cooked in an air fryer. The closed cooking chamber captures the grease and hides the fishy smell, resulting in a perfectly cooked fillet.

Vegetables

Vegetables such as Brussels sprouts, asparagus, broccoli, and cauliflower can be cooked in an air fryer. It gives them a beautiful caramelized crust while keeping the inside moist.

Frozen Foods

Air fryers are great for cooking frozen foods, such as chicken nuggets, fries, and tots. They can also be used to reheat crispy leftovers, such as pizza and fried chicken, without making them soggy.

Breakfast

You can make a variety of breakfast items in an air fryer, such as bacon, scrambled eggs, and breakfast tacos. Air fryers can also be used to cook pastries, such as cinnamon rolls.

The history of tikoy

Tikoy, or Nian Gao, is a popular Chinese dessert made from steamed glutinous rice. The name "Nian Gao" means "sticky cake" in Mandarin, and it sounds like "higher year", which is auspicious and implies progress for the coming year. It is a symbol of achieving something greater each year, whether in health, career, wealth, grades, or even a child's height.

The dessert is commonly gifted by the Chinese during the Lunar New Year to wish the receiver good fortune and prosperity. There are several origin stories for this dessert, some historical and some mythological. One such story involves a monster called Nian, which would come out of its lair in the mountains to hunt for food when animals went into hibernation. To prevent the monster from eating the villagers, a man named Gao left rice pastries outside the villagers' doors for the monster to eat. Another legend dates back around 2,500 years, where the rice cakes were said to have saved the besieged villagers of Wu (now Suzhou) from starvation when they took shelter in the village walls.

In the Philippines, tikoy is believed to have been brought by Hokkien migrants from Fujian province in southeast China, either in the late 19th century or centuries ago. The Filipino word "tikoy" is derived from the Hokkien word "ti-ke" or "tee keuh", which translates to "sweet cake" or "sweet pastry". The founder of the Eng Bee Tin bakery, Chua Chiu Hong, is credited with popularising tikoy by selling it at his stall in Manila's Chinatown in 1912.

Tikoy is traditionally either steamed or fried after being coated in flour or beaten egg. It is often sliced, dipped in egg, and fried, resulting in a snack that is gooey in the centre and caramelised on the outside.

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