tikoy (steamed rice cake)

Tikoy is a sticky steamed rice cake which is normally eaten in the Philippines when Chinese New Year is celebrated. This Chinese tradition was adopted by Filipinos for many years. It is believed that Tikoy is a sign of good luck. It is also called year cake or Chinese New Year's cake prepared traditionally using glutinous rice.
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Tikoy can be  eaten raw (right after steaming) but it is usually cooked - sliced, coated/dipped in beaten egg then fried. Now, that we have the recipe, we don't have to wait every Chinese New Year to get the taste of this lucky steamed rice cake. Delicious and easy to make. 
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​You just need 3 ingredients. Yes, you read it right. 3 ingredients, namely glutinous rice flour, sugar and water. ​Sugar can be adjusted according to your preference. Just combine them together and whisk until sugar and flour are dissolved. 

Steam for an hour. Just make sure to cover with cheesecloth or clean cut-out white shirt to avoid water drips. 

​When cooled, cover with a food wrap and refrigerate overnight before dipping into a beaten egg and frying. 

tikoy recipe

INGREDIENTS:

• ​2 1/2 cups glutinous rice flour
• 1 cup sugar*
• 1 3/4 cups water​​

* Sugar can be adjusted according to your preference
Tools needed:

• 2 (6") or 1 (8") round pan
• Steamer
• Food wrap
• Medium Bowl and Whisk ​​ ​

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Procedure:

• Mix all the ingredients together until well combined.
• Grease 2 (6 inches) or 1 (9 inches) round pan with a non-stick cooking spray or brush with oil.
• Transfer the mixture to a greased pan. 
• Steam for 1 hour on medium heat. Cover with cheese cloth to avoid water drips.
• Remove from the steamer and let it cool.
• Cover and seal with plastic wrap. 
• Refrigerate overnight or longer before cooking. 

To Cook:

• Beat an egg.
• Dip the Tikoy slices in beaten egg.
• Pan fry in a little oil over medium heat.
• Serve warm.
• ​Enjoy! 
• Please scroll down to find more recipe to try :)

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​more recipes to try: 

Kakanin Lansong

Sapin-Sapin

Biko Pandan

Maja Blanca/Corn Maja

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