How to make Tikoy
User Reviews
5
How to make Tikoy
Description
Making Tikoy involves mixing glutinous rice flour and sugar into warm water to form a smooth batter, with vanilla added optionally for flavor. The batter is poured into a greased pan and steamed for 30 to 40 minutes until a toothpick inserted in the center comes out sticky rather than liquid, indicating it is cooked through. After cooling completely, the cake is refrigerated overnight to set and firm up for easier slicing.
The firmed rice cake is then cut into thin slices about a quarter-inch thick. Each slice is dipped in beaten eggs and fried in hot oil over low heat until both sides become golden brown and develop a crispy exterior while preserving the chewy texture inside. Excess oil is absorbed by paper towels after frying to maintain the desired texture.
Tikoy is traditionally enjoyed as a snack or dessert and its sticky, chewy consistency makes it unique among rice cakes. The frying step creates a pleasant contrast between the crisp outer layer and the soft interior rice cake. It can be served warm for best texture and flavor.
Ingredients
- 4 cups glutinous rice flour
- 1 ½ cups sugar
- 2 cups water warm
- 1 ½ tsp vanilla (optional)
- 2 medium egg beaten
Instructions
- In a bowl, mix glutinous rice and sugar. Pour in warm water and mix until the batter becomes smooth.
- Grease a rectangle or round pan (glass, ceramic, or aluminum) with oil and fill it with the batter.
- Steam over medium heat for around 30-40 minutes or until inserted toothpick on the middle of the pan does not comes out easily and feels sticky instead of liquidy. Let it cool down completely.
- Refrigerate overnight to let it set and harden a bit. Try to pull the rice cake out from one side and it should completely come out from the pan. If it doesn't, run a knife at the edges of the pan and dislodge the Tikoy carefully.
- Cut into thin slices about quarter of an inch thick.
- Dip the slices in the beaten eggs and fry in hot oil over low heat until both sides turn golden brown and crispy!
- Transfer fried tikoy on a plate lined with paper towels to remove excess oil. Then transfer to a serving tray or dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 23mg | 1% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 59IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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