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Tikoy
Tikoy is a sweet sticky rice cake traditionally served on Chinese New Year. Coated with beaten eggs and pan-fried until golden brown, it's soft, chewy, and delicious for breakfast or midday snack.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 160 kcal
Course:
Breakfast , Appetizer
Cuisine:
Asian
Ingredients
- canola oil
- 1 cup sugar
- 1 ¼ cups water
- 2 ½ glutinous rice flour
- 2 eggs
Instructions
- Fill the steamer pot with water and bring to a boil. Arrange the steamer basket over the pot.
- Generously brush the bottom and sides of the round pan with oil and set aside.
- In a bowl, combine sugar and water. Stir until dissolved.
- In a large bowl, place glutinous rice flour. Gradually add water and whisk until smooth and lump-free.
- Transfer the batter to the prepared pan and place in the steamer basket. Cover with a kitchen towel and steamer lid. Steam for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove pan from the steamer and allow the tikoy to cool completely. Run a knife on the edges to loosen the tikoy and invert on a flat working surface lined with plastic film.
- Wrap the tikoy tightly with the plastic film and refrigerate for about 4 hours to overnight.
- In a wide pan over medium heat, heat about 2 tablespoon oil.
- Slice into ¼ inch thick pieces.
- In a bowl, beat the eggs. Dip slices in beaten eggs to coat.
- Place the tikoy slices single layer in the pan and fry for about 2 to 3 minutes on each side or until golden brown and slightly crispy on the outside, soft and chewy on the inside.
Cup of Yum
Notes
- Generously grease the sides and bottom of the pan so that the rice cake won’t stick. Let it completely cool before removing as it would be difficult to release from the pan when warm.
- Cover the steamer lid with a kitchen towel to avoid water drips on the rice cake.
- Chill the tikoy in the refrigerator (preferably overnight) until it hardens for easy slicing. If you cannot wait and want to eat your tikoy right away, coat the knife with oil.
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
25g
(8%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
18mg
(1%)
Potassium
16mg
(0%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
59IU
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 18mg | 1% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 59IU | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.