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Fried Filipino tikoy.
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5 from 1 vote

Tikoy (Nian Gao Filipino Style)

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!
Prep Time15 minutes
Cook Time1 hour
Chill Time8 hours
Total Time9 hours 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Asian
Servings: 32 slices
Calories: 70kcal
Author: Jolina

Equipment

Ingredients

US Customary - Metric

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 2x3 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 2x3 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: 70kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 10mg | Fiber: 0.3g | Sugar: 6g | Calcium: 2mg | Iron: 0.05mg