Tikoy Recipe (Nian Gao)
“Tikoy, also known as Nián Gao, is a glutinous rice flour-based rice cake that is served and given as a gift during Chinese New Year. It’s so easy to make with few ingredients.”
Tikoy is one of the most popular foods being served during the Chinese New Year. And since this celebration is just around the corner, let us prepare a simple tikoy recipe to enjoy with family or give as a gift to your Chinese friends.
The Chinese-Filipino relationship dates back to before the arrival of the Spanish colonizers in 1521. Traders from southern Chinese provinces exchanged commodities with Filipinos, including silk, porcelain, beads, and colored glass. The majority of the traders eventually settled in the area, influencing the culture and food of the people. Binondo, Manila, is often regarded as the world’s oldest Chinatown, having been established in 1594.
Chinese dishes such as pancit, lumpia, and siomai, as well as tikoy, made their way into Filipino kitchens and quickly became favorites.
I had the taste of my first tikoy during my college years. One of our classmates who have of Chinese descent invited the whole class to their home and served us tikoy. It was sure delicious and sticky. From then on, during Chinese New Year, our classmates request him to bring this sumptuous snack.
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WHAT IS TIKOY?
Tikoy is a glutinous rice flour-based sweet rice cake dessert from China. It’s available all year, but it’s especially popular during the Chinese New Year when it’s produced or given as a gift. The Filipino word tikoy is adapted from the Hokkien/Fujian word, ti (sweet) ke (cake) which means sweet cake in English.
The delicacy is also known as Nian Gao in Mandarin Chinese, China’s most generally spoken dialect. It means “year cake” or “Chinese New Year’s cake” in English.
Its sticky consistency represents a strong link between family members and other relationships. For some, it also symbolizes good fortune and riches to those who eat it.
Nian Gao is a homonym for “taller” or “higher” year. As a result of consuming this, the Chinese believed that you will have a better year the following year.
TIKOY INGREDIENTS
This tikoy recipe requires only four components. Yes, you read that correctly. Glutinous rice flour, sugar, water, and salt are the only ingredients. While vanilla extract is an optional ingredient, it adds flavor to the sweet cake. You can alter the amount of sugar to your liking.
HOW TO MAKE TIKOY OR NIAN GAO
Tikoy is a lot easier to make than you might believe! There’s no need to buy these Chinese New Year’s cakes or wait for someone to gift them to you. You can make them at home with just four cupboard staple items and this quick and easy tikoy recipe.
Simply combine the ingredients in a mixing bowl and whisk until all ingredients are completely dissolved.
Steam for an hour and cover with cheesecloth or a clean cloth to prevent water drips. Cool completely.
Cover with plastic wrap and chill for an hour or overnight after cooling. Cut into a quarter of an inch thick before dipping in beaten egg and cooking.
TIPS IN MAKING THIS TIKOY RECIPE
- Generously brush the pan with oil before pouring the glutinous rice mixture to make it easier to remove later after cooking.
- Strain the mixture for a smooth tikoy result.
- Place a cheesecloth or clean cloth when steaming the sweet rice cake to prevent water drippings.
- Insert a toothpick into the center of the tikoy to see if it is thoroughly cooked. You can switch off your steamer if it comes out clean.
- Refrigerate the tikoy for about an hour or preferably overnight before cooking to make it firm.
- Tikoy should be fried with eggs because they tend to stick together or stick to the tongs if not coated.
- Grease your knife with oil before slicing the tikoy into the shape you want.
HOW TO SERVE
Tikoy can be eaten as it is by simply steaming or microwaving the tikoy until they are warmed through.
Alternatively, you can slice it into little pieces, dip it in a beaten egg, and fry it until golden brown and crisp!
It’s great for breakfast or an afternoon snack with a hot beverage!
HOW TO STORE
If you have leftovers, they can be stored in the refrigerator for up to 3 days. For longer storage, you can wrap the entire block in plastic wrap and freeze it, then thaw it in the fridge when ready to eat.
Happy Chinese New Year! Kung Hei Fat Choi!
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Tikoy Recipe (Nian Gao)
Equipment
- Steamer
- mixing bowl and wire whisk
- 9-inch round cake pan or any other glass, ceramic or aluminum pan available
- Measuring cup and spoons
Ingredients
- 4 cups glutinous rice flour
- 1 and ½ cups sugar
- 2 cups water, warm
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract or essence , optional
For Frying:
- oil
- 2-3 medium eggs
Instructions
- In a mixing bowl, combine glutinous rice flour and sugar. Add in the warm water and continue mixing until the batter is smooth.
- Add salt and vanilla extract, if using, and mix until well blended.
- Grease a 9-inch cake pan (or any available glass, ceramic, or aluminum pan) with oil. Strain and pour the glutinous rice flour mixture into the pan.
- Steam for an hour over medium heat, or until a toothpick inserted in the center of the pan comes out clean and feels sticky rather than liquidy. Remove from the steamer and allow it to cool completely.
- Pull the rice cake out of the pan by running a greased knife or silicone spatula around the pan's edges. Wrap with a plastic/ cling wrap.
- Refrigerate for at least an hour or preferably overnight to let it set and firm.
To Fry:
- Cut the tikoy into quarter-inch thick slices.
- Beat the eggs, dip each tikoy piece and cook for 1-2 minutes on each side or until golden brown.
- Place fried tikoy on a plate lined with paper towels to drain excess oil.
- Transfer to a serving plate and serve.
- Share and enjoy!
Video
Notes
- Generously brush the pan with oil before pouring the glutinous rice mixture to make it easier to remove later after cooking.
- Strain the mixture for a smooth tikoy result.
- Place a cheesecloth or clean cloth when steaming the sweet rice cake to prevent water drippings.
- Insert a toothpick into the center of the tikoy to see if it is thoroughly cooked. You can switch off your steamer if it comes out clean.
- Refrigerate the tikoy for about an hour or preferably overnight before cooking to make it firm.
- Tikoy should be fried with eggs because they tend to stick together or stick to the tongs if not coated.
- Grease your knife with oil before slicing the tikoy into the shape you want.
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