Sticky Rice Cake (tikoy)

Sticky Rice Cake, also known as Tikoy, is a popular Filipino Chinese delicacy often enjoyed during the Chinese New Year. This sweet and sticky treat is made from glutinous rice flour and is typically steamed or pan-fried.

Sticky Rice Cake (tikoy)

Ingredients

  • 1 kg glutinous rice flour
  • 400g brown sugar
  • Water
  • Vegetable oil

Instructions

  1. In a bowl, dissolve the brown sugar in water to create a sweet syrup.
  2. Gradually add the glutinous rice flour to the syrup, mixing until a smooth batter forms.
  3. Pour the batter into a greased pan and steam for 30 minutes until set.
  4. Once cooled, cut the sticky rice cake into serving portions.
  5. Heat some vegetable oil in a pan and pan-fry the sticky rice cake until golden brown and crispy on the outside.
  6. Serve and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
35g
Sugar
20g
Fiber
1g
Protein
2g

Supplies

Steamer Pan Bowl

Tools

Knife Mixing spoon

Serving suggestions

Serve the sticky rice cake with a cup of hot tea or as a dessert after a delicious Chinese feast.

Tips & tricks

For a twist, you can add a layer of sweet bean paste or sprinkle sesame seeds on top of the sticky rice cake before steaming.

Cost

$10