Homemade Tikoy

This Homemade Tikoy, rather Tikoy is a Chinese New Year rice cake is made with glutinous rice flour, sugar, and simple ingredients for a traditional sweet snack that’s enjoyed during holidays, celebrations and family gatherings.

If there’s one dessert that perfectly captures the spirit of the ( Chinese ) Lunar New Year, it’s tikoy, also known as nian gao in China. This sweet, sticky-chewy rice cake is a festive favorite for generations, is said to symbolize prosperity, good fortune, and family togetherness. In the Philippines, tikoy has become an essential part of Filipino-Chinese celebrations, bridging taste and tradition with every chewy bite.

WHAT IT IS TIKOY ?

The History and Cultural Significance of Tikoy

The origin of Tikoy? The origins of tikoy trace back to ancient China, where it is called nian gao (年糕), literally meaning “year cake.” Eating nian gao during the Lunar New Year is considered auspicious ( favorable ), because the word “gao” sounds like “tall” or “high,” representing growth, success, and progress for the incoming year. Even the sticky texture is also symbolic—it’s meant to “stick” good luck and prosperity to you and your family.

Although it can be eaten all year round, it is traditionally and most common in the Chinese New Year. In some stories this rice cake snack was believed to be an offering to the God of Kitchen, with the intention that his mouth would be stuck with a sticky cake, so that the human family would not have a bad mouth in front of the Emperor or God.

When Chinese immigrants brought their traditions to the Philippines, this recipe was lovingly adopted and localized as tikoy. Filipino households often enjoy it in both sweet and savory forms: traditionally sliced then steamed, sometimes pan-fried with egg for breakfast or as a snack, and paired with hot coffee or tea. Over time, the Filipino version has evolved with modern twists giving this snack different flavors or even toppings. Still it remains a staple on New Year tables, family gatherings, and even casual weekday treats.

What is this Homemade Tikoy made of?

So, I’ve been looking for a simple tikoy recipe, and I’ve tried it out. With this recipe, I can simply say that this recipe is one of the best Tikoys I’ve ever tasted and the easiest way to prepare. Everything you needed was glutinous rice flour, dark and light brown sugar, hot water, banana leaf, oil and egg. Any of the ingredients can be easily purchased on the local market. In the Philippines, glutinous rice is generally referred to as malagkit in Tagalog and pilit in Visayan, each of which means “sticky.” If you find it hard to look for glutinous rice flour, you can buy only the rice itself and grind it with a food processor. Let’s take a look at how I made this recipe. First, mix dark and light brown sugar in a bowl. Maybe you’re curious why I’m using dark and light brown sugar? Does that have any differences? Ok, here’s the answer… both light and dark brown sugars contain molasses but dark brown sugar contains more. Along with the increased amount of molasses, there is a richer, darker color, slightly more moisture and acidity, and a better taste with more defined caramel undertones.

We don’t want our Homemade Tikoy to look too dark, but we also wanted to achieve the exact sweetness that we needed for this recipe. Moving back to our procedure, we add the hot water to our sugar and mix it well until all the sugar is completely dissolved. Then I added the oil and the flour of the glutinous rice to our sugar mixture and mixed it gently. While I add the glutinous rice flour to the sugar mixture, I use a sifter to make sure that the rice flour is properly filtered or sifted. With our mixture of Tikoy, we don’t want to have any gritty experience. We needed a gel, a smooth and mouth-watering taste of Tikoy.

Disregard  if there’s some unground rice. When the mixture is well combined or mixed, set aside. Prepare your loaf pans by placing a banana leaf on it. You may use rubber bands to hold and secure the ends. I use two loaf pans for this recipe.  I use two loaf pans for this recipe. Divide the tikoy mixture into two and place it in a loaf pan and set aside. Prepare your steamer by adding at least 4 cups of water and boil for around 3-5 minutes. Once the water has boiled, put the loaf pans and cover with the banana leaf. Make sure you don’t touch the tikoy mixture, then cover it with the lid cover. Steam it for 40 minutes or so.

Once finished, remove the loaf pan from the steamer and let it cool at room temperature first, then put it in the refrigerator for about 1 hour. When it is completely cool, remove the tikoy from the loaf pan and the banana leaf. You can eat or cook the tikoy. Slice the tikoy lengthwise and place the sliced tikoy in a plate. In a bowl, crack and beat the egg and pour over the sliced tikoy. Prepare a pan and heat it with oil. Place the sliced tikoy one by one and pour the rest of the eggs. When the egg is completely cooked, place it in a plate and serve. Our cooked tikoy is ready to serve. The recipe below shows how to prepare Tikoy. Enjoy it! Tikoy rolls are not to complicated and it is very much delicious item for all kids. Baked Tikoy recipe always help us and satisfy our cravings with Chinese delicacy.

Homemade Tikoy Ingredients

• Glutinous Rice Flour – This is the backbone of tikoy that gives the cake its signature chewy, sticky texture.
• Dark Brown Sugar and Light Brown Sugar – These gives the cake a warm, caramel-like flavor, depth and richness.
• Hot Water – Provides moisture to dissolve the flour and sugar. You can also use whole milk, evaporated milk or even coconut milk for a subtle tropical flavor.
• Oil – to fry the tikoy.
• Egg – helps give the sticky rice cake a nice crispy outer texture.

Homemade Tikoy Recipe

Ingredients :

• 3 cups Glutinous Rice Flour
• ½ cup Dark Brown Sugar
• 1/3 cup Light Brown Sugar
• 2 cups Hot Water
• 2 teaspoon Oil
• Banana Leaf or Parchment Paper
• 1 piece Egg

Steps :

1. In a bowl, combine dark brown sugar, light brown sugar and hot water. Mix well until sugar completely dissolves. Add oil and glutinous rice flour.

2. Sift in the flour. Gently stir, mix well.

3.Line the loaf pan with banana leaves Use rubber band to secure the sides. Pour mixture to the pan and steam it.

4. Ready the steamer by pouring about 4 cups of water. Turn on the fire, cover the steamer and let it boil for 3 to 5 minutes. Place the loaf pan with tikoy batter in the steamer.

5. Cover the loaf pan with banana leaf. Place the cover of the steamer and steam it for 40 minutes. After steaming, remove the tikoy from the steamer and let it cool.

6. Refrigerate at least 1 hour. When completely cool, remove tikoy from loaf pan and the banana leaf. Cook or store until ready to serve.

To cook this Homemade Tikoy

1. Slice the Homemade tikoy lengthwise and place the sliced tikoy in plate. Beat whole egg in a bowl and pour it all over the sliced tikoy.

2. Heat frying pan with small amount of oil and fry the tikoy. When cooked, remove the tikoy from pan and place it in a serving plate. Serve the tikoy. Enjoy!

Pro Tips for Perfect Tikoy

• Avoid Lumps: Make sure the sugar and rice flour is mix thoroughly. You can also strain the batter once for extra smoothness.
• Steaming Tips: Keep the water at a gentle boil. Too much steam pressure can crack the tikoy.
• Even Slices: Keep the knife from being sticky/stuck by dipping this in warm water before each cut to achieve clean edges.
• Banana Leaf Aroma: If using banana leaves, briefly pass them over a flame or warm water to make them pliable, this also makes them more aromatic.
• Check Texture: Fully cooled tikoy holds its shape better. It also makes it easier to package as a gift or to fry.

Different Variations

• Ube Tikoy: Add 1/2 cup cooked and mashed ube (purple yam), or use 1/3 to 1/2 cup of ube jam for a vibrant purple cake.
• Pandan Tikoy: Replace the water with pandan juice or add 2 – 2& 1/2 tablespoons of extract for a fragrant, green-hued cake.
• Chocolate Tikoy: Mix in 2 – 3 tablespoons of cocoa powder for a subtle chocolate flavor.
• Savory Tikoy: Incorporate finely diced ham and or salted egg, or even bacon for a unique twist.

Storage, Shelf Life, and Make-Ahead Tips

• Refrigeration: Make sure to store steamed tikoy in an airtight container once it’s cooled to room temperature, this stores up to 5 days.
• Freezing: This can be frozen up to 1 month, but the texture may change slightly upon thawing.
• Make-Ahead: Tikoy can be made several days in advance, this makes it perfect for preparing before New Year celebrations.

Try out Other Yummy Chinese-influenced Recipes

 Paano Magluto ng Tikoy ?

Mga Sangkap :

• 3 tasa ng Glutinous Rice Flour
• ½ tasa ng Dark Brown Sugar
• 1/3 tasa Light Brown Sugar
• 2 tasa ng mainit na tubig
• 2 kutsarita ng mantika
• Pachment paper o dahon ng saging
• 1 piraso ng itlog

Paano Lutuin :

1. Sa mangkok, haluin ang mga asukal at mainit na tubig. Haluin ng manuti hanggang madisolba ang mga asukal. Haluan ng mantika at glutinous rice flour.
2. Salain ang harina at haluin ng mabuti.
3. Ilinya ang pan ng dahon ng saging, gumamit ng rubber band para ma-secure ang mga gilid. Ibuhos dito ang hinalong batter at i-steam.
4. Maginit ng 4 tasa ng tubig, pagkumukulo na-handa na ang steamer. Ipasok ang mga tikoy.
5. Takpan ang mga pan gamit ang dahon ng saging at ang pang takip nito. Isteam ng 40 minuto. Pagkatapos isteam, tanggalin sa steamer at palamigin.
6. I-ref ng 1 hour o higit pa. Paglumamig na, tanggalin ang tikoy sa pan, tanggalin din ang ginamit na dahon ng saging. I-store sa airtight container o gamitin na agad kung gusto.

Para lutuin ang Tikoy

1. Hiwain ang mga tukoy ng pahaba. Ibati ang buong itlog at ibuhos ito sa tikoy.
2. Uminit ng frying pan na may konting mantika. Iprito ang mga tikoy hanggang mag mukhang krispy. Tanggalin sa kawali at ihanda.