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.
Ingredients
- 1 kg glutinous rice flour
- 400g brown sugar
- Water
- Vegetable oil
Instructions
- In a bowl, dissolve the brown sugar in water to create a sweet syrup.
- Gradually add the glutinous rice flour to the syrup, mixing until a smooth batter forms.
- Pour the batter into a greased pan and steam for 30 minutes until set.
- Once cooled, cut the sticky rice cake into serving portions.
- Heat some vegetable oil in a pan and pan-fry the sticky rice cake until golden brown and crispy on the outside.
- 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