Steaming Tikoy: A Quick, Easy, And Delicious Treat

Tikoy, or Nian Gao, is a traditional Chinese New Year's cake made from glutinous rice flour. This sweet, sticky dish is most popular during the Chinese New Year as it is believed to bring good luck and prosperity to those who eat it. The cake is usually steamed, then sliced, dunked in beaten egg, and fried until golden brown. However, there are many different ways to cook and serve tikoy, and it can be eaten all year round.

How to steam tikoy

Tikoy, or Nian Gao, is a traditional Chinese sweet rice cake made from glutinous rice flour. It is often steamed and then fried, but it can also be enjoyed on its own or with various toppings and dips. Here is a step-by-step guide on how to steam tikoy:

Ingredients:

• Glutinous rice flour
• Water
• Sugar
• Oil
• Beaten eggs (optional)

Instructions:

• Combine glutinous rice flour, water, and sugar in a bowl and mix until smooth. The batter should be free of lumps. You can also add other ingredients like vanilla essence or brown sugar for flavor and color.
• Grease a round or rectangular pan with oil. This will help prevent the tikoy from sticking to the pan and make it easier to remove later.
• Pour the batter into the greased pan and place it in a steamer basket. If you don't have a steamer, you can use a rice cooker or a pan with a lid.
• Cover the steamer lid with a kitchen towel or cheesecloth to avoid water drips on the rice cake. This step is important to prevent water from dripping onto the tikoy and affecting its texture.
• Steam the tikoy over medium heat for around 30-45 minutes. To check if it is fully cooked, insert a toothpick into the center of the tikoy. If it comes out clean, you can turn off the steamer.
• Remove the tikoy from the steamer and let it cool down completely. You can also run a knife along the edges to loosen it and invert it onto a flat surface.
• Refrigerate the tikoy for at least 5 hours or overnight. This will help it set and harden, making it easier to slice.
• Once the tikoy is chilled, remove it from the refrigerator and slice it into thin pieces. You can coat your knife with oil if you're having trouble slicing it.
• At this point, you can enjoy the tikoy as it is or re-steam it. You can also dip the slices in beaten egg and pan-fry them until golden brown if you prefer a crispy texture.
• Serve the tikoy as a dessert or snack. It is traditionally eaten during the Chinese New Year, but it can be enjoyed at any time of the year.

How to slice tikoy

Tikoy is a sweet rice cake made from glutinous rice flour. It is a traditional Chinese New Year's cake, but it can be enjoyed all year round. Tikoy is often sliced into thin pieces, dipped in beaten egg, and fried until golden brown. Here is a step-by-step guide on how to slice tikoy:

• Prepare your tikoy: After steaming the glutinous rice mixture and letting it set in the refrigerator, take out your tikoy from the pan and place it on a clean, flat surface.
• Oil your knife: Before slicing, brush your knife with a thin layer of vegetable oil. This will help the knife glide through the sticky tikoy and prevent it from sticking to the blade.
• Slice the tikoy: Cut the tikoy into thin slices, approximately a quarter of an inch thick. You can cut it into small, thin pieces, such as 1" x 2" portions, or any other desired shape.
• Refrigerate: Once sliced, it is a good idea to refrigerate the tikoy slices until you are ready to fry and serve them. This will help them firm up and make them easier to handle during the frying process.

By following these steps, you will have perfectly sliced tikoy, ready to be coated in egg and fried to crispy, golden perfection!

How to coat tikoy in egg

Tikoy, also known as Nian Gao, is a traditional Chinese New Year's cake made from glutinous rice flour. This sweet, sticky dish is especially popular during the Lunar New Year as it is believed to bring good luck to those who eat it.

Tikoy is typically sliced into thin strips and coated in beaten egg before being pan-fried. Here is a step-by-step guide on how to coat tikoy in egg:

• Start by slicing the tikoy into thin strips, approximately 1"x2" in size.
• In a separate bowl, beat an egg or two until well combined.
• Dip the tikoy slices into the beaten egg, ensuring that all sides are evenly coated.
• Heat a large skillet or frying pan over medium-high heat and add cooking oil.
• Once the oil is hot, place the egg-coated tikoy slices into the pan in a single layer.
• Fry the tikoy for 2-3 minutes on each side, or until golden brown and slightly crispy.
• Remove the tikoy from the pan and drain any excess oil using paper towels or parchment paper.
• Serve warm, with a cup of tea for a traditional breakfast or midday snack.

Note: It is important to coat the tikoy slices evenly with egg to prevent them from sticking to the pan or to each other. The egg coating also adds a golden yellow colour, symbolising prosperity in the new year.

How to fry tikoy

Tikoy, or Nian Gao, is a traditional Chinese New Year's cake made from glutinous rice flour. This sweet, sticky dish is popular in the Philippines and can be cooked in a variety of ways, including frying. Here is a detailed guide on how to fry tikoy:

Preparing the Tikoy:

First, slice the tikoy into small, thin portions, approximately 1”x 2” in size. This size will ensure even cooking and a desirable texture. The amount of tikoy to be sliced can vary depending on the number of servings required.

Creating the Batter:

Beat an egg in a bowl to create a batter for coating the tikoy slices. You can adjust the amount of egg used based on the number of tikoy slices you plan to fry. The egg batter will give the tikoy a crispy exterior while keeping the inside soft and chewy.

Frying the Tikoy:

Heat a pan on medium-low heat and add a small amount of cooking oil. Once the oil is hot, dip a slice of tikoy into the beaten egg, ensuring it is well coated. Place the coated tikoy slice into the pan. It is important not to overcrowd the pan, so fry the slices in batches if necessary. Fry the tikoy until it turns golden brown, then flip it over to cook the other side.

Serving the Fried Tikoy:

Once the tikoy slices are golden brown, remove them from the heat and place them on a paper towel-lined plate to absorb any excess oil. Serve the fried tikoy while it is still warm. It can be enjoyed as a dessert or a snack.

Tips and Variations:

• Brush your knife with oil before slicing the tikoy to prevent sticking.
• Drain excess oil from the cooked tikoy before serving.
• Tikoy can be fried without egg batter, but it may stick to the pan or tongs.
• Alternatives to egg batter include flour or bread crumbs for coating the tikoy before frying.
• For a sweet dessert, serve fried tikoy with vanilla ice cream, chocolate syrup, and crushed almonds.

How to serve tikoy

Tikoy, or Nian Gao, is a Chinese New Year's cake made from glutinous rice flour. It is a popular dessert in China and the Philippines, where it is believed to bring good luck and prosperity to those who eat it.

Tikoy is typically served after being sliced, coated in beaten egg, and fried. However, there are several ways to serve this sweet, sticky dish. Here are some ideas on how to prepare and serve tikoy:

Slicing and Frying

As mentioned, the most common way to serve tikoy is to slice it into thin pieces, dip or coat the slices in beaten egg, and then pan-fry them in hot oil. It is important to note that the tikoy tends to stick to the knife and the pan, so brushing the knife with oil before slicing and greasing the pan before frying can be helpful. Fry the tikoy slices until they are golden brown and crispy on the outside, and soft and chewy on the inside.

Creative Toppings and Sides

Once the tikoy is fried, you can serve it with various toppings or sides. One idea is to top the fried tikoy with vanilla ice cream, chocolate syrup, and crushed almonds for a delicious dessert. If you want to get even more creative, you can form the tikoy into balls, coat them in sesame seeds or crushed nuts, and deep-fry them to make tikoy buchi.

Dipping Sauces

If you prefer to enjoy your tikoy with a dipping sauce, you can try making chocolate tikoy lumpia. Simply roll the tikoy with a chocolate bar or your favourite chocolate spread inside a lumpia wrapper and deep-fry until golden brown. You can eat it as is, or dip it in more chocolate spread for an extra sweet treat.

Turon with Langka

For a unique twist on tikoy, try making tikoy turon with langka. Cut the tikoy lengthwise and roll it with langka inside a lumpia wrapper, sealing the edges with water. Before deep-frying, add a few tablespoons of brown sugar to the cooking oil until it floats. Fry the tikoy turon until it is golden brown and serve.

Other Tips

When preparing tikoy, it is recommended to chill it in the refrigerator, preferably overnight, to make it easier to slice. Additionally, if you want your tikoy to have a darker colour, you can use brown sugar in your recipe.

Now you have several ideas on how to serve tikoy, bringing good luck and delicious flavours to your table!

Frequently asked questions