My father is half Chinese.  Though, there’s a lot more Filipino blood running through my veins, we have a fair share of Chinese traditions (and superstitions) we practice at home. I also attended Chinese school in elementary and the College of Commerce at UST where I had my degree was (and probably still is) filled with a lot of Filipino-Chinese. I remember every Chinese New Year in college, I see piles and piles of Tikoy given to teachers which they could barely carry. That’s one indication there’s a lot of students who celebrate CNY.

Tikoy 2
Ube Tikoy

Tikoy is always available at Chinese bakeries in the Philippines especially when the Lunar New Year nears. It comes in different flavors and colors. I tried to make 3 flavors so you can either pick one or try them all (like I did). I usually make one or two every year because my kids like it too.



Tikoy Recipe

Homemade Tikoy – 3 Flavors (White, Ube, Brown)

This sticky rice cake is a staple during Chinese New Year. Make one of the 3 flavors or make them all!
Prep Time5 mins
Cook Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: Chinese, Filipino
Keyword: chinese sticky rice cake, nian gao, tikoy
Servings: 5
Author: Pam from Pinoybites

Ingredients

Plain (White) Tikoy

  • 1 400 g pack glutinous rice flour
  • 1 cup white sugar*
  • 1 3/4 cups water
  • 1 Tablespoon oil canola or vegetable
  • Oil for greasing pan
  • 1 egg beaten for frying

Brown Sugar Tikoy

  • 1 400 g pack glutinous rice flour
  • 1 1/4 cup dark brown sugar*
  • 1 3/4 cups water
  • 1 Tablespoon oil
  • Oil for greasing pan
  • 1 egg beaten for frying

Ube Tikoy

  • 1 400 g pack glutinous rice flour
  • 1 cup white sugar*
  • 1 3/4 cups water
  • 1 teaspoon Ube flavor
  • 1 Tablespoon oil
  • Oil for greasing pan
  • 1 egg beaten for frying

Here’s How:

  • First, decide on the flavor you want. In a large bowl, combine flour and sugar (or brown sugar for brown tikoy) and mix well. Add water and oil (for Ube Tikoy, add flavoring). Mix very well until smooth.
  • Grease pan with oil (I used an 8×2” round cake pan) and use a fine sieve to strain the mixture over the prepared pan.
  • Steam over medium heat for 1 hour**. Check the water level occasionally and add more water to the steamer as needed. Let cool, unmold and wrap in plastic wrap. Refrigerate for at least 24 hours for easier slicing.
  • Add oil just enough to cover the bottom of a non-stick frying pan. Slice tikoy thinly and dip in beaten egg. Fry on low to med-low for about 2 minutes on each side or until tikoy is soft and has a nice crunchy golden egg coating.

Notes

*Serving size is for every Tikoy flavor
**Bring water for steaming first to a boil before placing tikoy. Once the pan is placed, start your one hour timer.
***Adjust steaming time depending on the size of pan you use.
****Store leftovers in the fridge (if any)