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 min
- Cook time
- 1 hr 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- canola oil
- 1 cup sugar
- 1 1/4 cups water
- 2 1/2 glutinous rice flour
- 2 eggs
Instructions
- 1
Fill the steamer pot with water and bring to a boil. Arrange the steamer basket over the pot.
- 2
Generously brush the bottom and sides of the round pan with oil and set aside.
- 3
In a bowl, combine sugar and water. Stir until dissolved.
- 4
In a large bowl, place glutinous rice flour. Gradually add water and whisk until smooth and lump-free.
- 5
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.
- 6
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.
- 7
Wrap the tikoy tightly with the plastic film and refrigerate for about 4 hours to overnight.
- 8
In a wide pan over medium heat, heat about 2 tablespoon oil.
- 9
Slice into ¼ inch thick pieces.
- 10
In a bowl, beat the eggs. Dip slices in beaten eggs to coat.
- 11
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.