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    Home » Recipes » Filipino Cuisine

    Tikoy (Nian Gao Filipino Style)

    by Jolina | Published: November 29, 2024 | Last Updated: November 29, 2024 | 4 Comments
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    Tikoy is a sticky rice cake usually enjoyed during Chinese New Year. This Filipino version of the traditional Chinese sweet rice cake, nian gao, is simpler but symbolizes similar things — luck, abundance and prosperity for the coming year.

    (Do you love rice cakes? Try ube biko and bibingkang malagkit. Both are easy to make and crowd favorites.)

    Filipino fried tikoy.
    Jump To hide
    Why you’ll love making tikoy
    How to make
    Expert tips
    Recipe FAQs
    More “lucky” recipes
    Tikoy (Nian Gao Filipino Style)

    Chinese culture has found its way into Filipino culture that we sometimes don’t even realize what we’re doing has Chinese origins.

    From food (pancit canton) to beliefs and traditions (feng shui and Chinese zodiac), it’s so intertwined with Filipino life we don’t give it a second thought.

    One of these traditions is celebrating Chinese New Year or Lunar New Year.  

    Like the Chinese, Filipinos believe that doing certain things to welcome the new year would bring about a very auspicious year. 

    One of these things is giving out tikoy to friends and enjoying it with family because its sticky consistency symbolizes a strong and sticky bond among loved ones, as well as attracting and helping abundance stick to you.

    Whether real or nonsense, one thing is certain — it’s delicious!

    Let’s get to it

    Why you’ll love making tikoy

    Philippines tikoy on a plate.

    It’s not easy to find Filipino-style tikoy where I live. So it’s fantastic that I’m able to make it at home. So easy too!

    • Just 3 ingredients. It’s hard to believe that you only need 3 ingredients to make this sweet rice cake! But it’s true, and one of them is water.
    • 1-bowl recipe. Plus, you’ll only need one bowl, which makes for a super easy clean up.
    • No baking. And you don’t need an oven either. We steam our tikoy to perfect stickiness.

    (Note that this isn’t the same as tikoy rolls, or tikoy that’s filled with peanut butter and covered with peanuts. That recipe is still in development!)

    How to make

    Tikoy ingredients with text overlay.

    This is one of the easiest recipes to make.

    Ingredients

    You’ll only need 3 ingredients and one of them is water!

    The most important thing to remember is to use the correct kind of flour.

    You’ll need glutinous rice flour (same flour used when making espasol, royal bibingka and ube mochi).

    It’s sometimes called sweet rice flour and despite its name, it’s naturally gluten-free.

    We also use granulated sugar here so our tikoy is a light, creamy color. The darker ones you see in some stores are made with brown sugar. 

    Tools

    You’ll need a steamer and pan/s that will fit in your steamer. I use 2 6-inch round pans.

    Step-by-step photos

    Grease baking pan/s with cooking spray or brush with oil. You can use whatever pan would fit in your steamer. I use 2 6-inch round pans.

    Tikoy ingredients in a bowl.

    In a large bowl, mix all the ingredients…

    Glutinous rice mixture in a bowl.

    … until incorporated.

    Glutinous rice mixture in pans.

    Sift the mixture into your prepared pans to get rid of lumps.

    Freshly made nian gao.

    Boil water, then steam tikoy for 50 minutes to an hour, or until set and slightly translucent. Remove from heat and allow to cool. Run a thin sharp knife around the edges of the pan to help release the tikoy.

    Sticky rice cake wrapped in cling wrap.

    Wrap in plastic wrap and chill in the fridge overnight. Remember to handle gently because freshly made tikoy is very soft.

    Fried sticky rice cakes.

    Steamed tikoy can be eaten after steaming but if frying, slice the chilled tikoy (any size will work, we try to do 2×3 inch rectangles that are a quarter of an inch thick) then dip in beaten eggs. Fry in oil over medium heat until both sides are golden brown.

    Expert tips

    Filipino-style nian gao on a plate.

    Easy, right? Here are tips for perfect tikoy every time:

    • Ensure you thoroughly grease your pans so the tikoy doesn’t stick after steaming.
    • Don’t worry if your batter is lumpy; we’ll use a sieve to transfer the mixture to the pan for the smoothest texture.
    • Make sure to wrap your pan lid or pot cover with a tea towel or cloth so that water doesn’t drip into your tikoy while steaming.
    • It takes about an hour to cook the tikoy so watch that you don’t run out of water while steaming.
    • If frying the tikoy, allow enough time for the tikoy to chill so that they’re easier to slice.
    • Still having a hard time slicing? Coat your knife in oil before using.

    Recipe FAQs

    Tikoy Philippines on a plate.
    Why did my tikoy not set?


    You need to steam it some more. And make sure the water in your steamer is at a rolling boil at all times.

    Why is my tikoy tough?


    You may have over cooked it. Take it off the heat as soon as it sets and becomes slightly translucent. 

    How long does tikoy last?


    Steamed tikoy will keep up to a week in the fridge. Fried tikoy will last up to a week in a covered container on your counter.

    More “lucky” recipes 

    Whether you believe in lucky food or not, try these next time you’re celebrating something. They’re delicious either way!

    • Pancit Canton Recipe
      Pancit Canton Recipe
    • Filipino Spaghetti Recipe
      Filipino Style Spaghetti – Sweet and Salty!
    • Palitaw Recipe Easy Authentic
      Palitaw Recipe (Filipino Rice Cakes with Coconut and Sesame Seeds)
    • Food for the gods in a box.
      Food for the Gods – Filipino Date and Walnut Christmas Bars

    You can serve tikoy for breakfast with a steaming mug of tsokolate, as an after-school snack, and even for dessert. We hope you enjoy this delicious Filipino-Chinese treat as much as we do.

    Enjoy and happy steaming! Check out this collection of Filipino desserts for more delicious recipes.

    Did you make this sticky delicacy? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Fried Filipino tikoy.

    Tikoy (Nian Gao Filipino Style)

    Author: Jolina
    Tikoy, the Filipino version of the traditional Chinese sweet rice cake, nian gao, is a sticky rice cake usually enjoyed during Chinese New Year. So good!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Chill Time 8 hours hrs
    Total Time 9 hours hrs 15 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine Asian
    Servings 32 slices
    Calories 70 kcal

    Equipment

    • Steamer
    • Mixing Bowls
    • 6-Inch Round Pan

    Ingredients
     
     

    • 2½ cups glutinous rice flour also called sweet rice flour
    • 1 cup granulated sugar
    • 1¾ cup water
    • eggs beaten
    • oil for frying

    Instructions
     

    • Grease baking pan/s with cooking spray or brush with oil. You can use whatever pan would fit in your steamer. I use 2 6-inch round pans.
    • In a large bowl, mix all the ingredients until incorporated.
      2½ cups glutinous rice flour, 1 cup granulated sugar, 1¾ cup water
      Tikoy ingredients in a bowl.
    • Sift the mixture into your prepared pans to get rid of lumps.
      Glutinous rice mixture in pans.
    • Boil water, then steam tikoy for 50 minutes to an hour, or until set and slightly translucent.
      Freshly made nian gao.
    • Remove from heat and allow to cool. 
    • Run a thin sharp knife around the edges of the pan to help release the tikoy.
    • Wrap in plastic wrap and chill in the fridge overnight. Remember to handle gently because freshly made tikoy is very soft.
      Sticky rice cake wrapped in cling wrap.
    • Steamed tikoy can be eaten after steaming but if frying, slice the chilled tikoy (any size will work, we try to do 2×3 inch rectangles that are a quarter of an inch thick) then dip in beaten eggs.
      eggs
    • Fry in oil over medium heat until both sides are golden brown.
      oil
      Fried sticky rice cakes.

    Video

    Notes

    1. The yield depends on how you slice your tikoy. We usually do 2×3 inch rectangles that are a quarter of an inch thick and get 32 slices. The estimated nutrition information is based on this number.
    2. Make sure you properly grease your pans so the tikoy doesn’t stick after steaming and wrap your pan lid or pot cover with a tea towel or cloth so that water doesn’t drip into your tikoy while steaming.
    3. Allow enough time for the tikoy to chill so that they’re easier to slice.
    4. Tikoy can be eaten after steaming but Filipinos usually fry them in egg.
    5. See post for more tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 70kcalCarbohydrates: 16gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 10mgFiber: 0.3gSugar: 6gCalcium: 2mgIron: 0.05mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Reader Interactions

    Comments

    1. Gina

      February 04, 2025 at 8:57 pm

      5 stars
      I made this for Chinese new year and it was delicious. Took longer to set than the recipe but it tasted like I remember. Thank you!

      Reply
      • Jolina

        February 05, 2025 at 10:55 am

        That’s great Gina!

        Reply
    2. Evan Go Kaw

      January 18, 2025 at 7:27 am

      Hi, I used to work for the R&D of a company that made tikoy. Tikoy is SO Easy. 3 ingredients, all equal weights 3 to 4 drops of banana oil flavoring. Mix together And you can pop into the microwave oven for 7 to 10 min and voila. Now that I am living in another country, i make them when its the tikoy season.

      Reply
      • Jolina

        January 20, 2025 at 10:04 am

        Hi Evan, thanks for the tips! Never used banana oil in my recipes before, that’s quite interesting.

        Reply
    5 from 1 vote

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