Layered Tikoy (Sweet Rice Cake/Nian Gao)
This “Sapin-Sapin” style Tikoy is the perfect solution when you can't decide which flavor you prefer. A perfect gift for Chinese New Year or an anytime dessert with tea.
- 600 grams or 1 ½ packs Glutinous rice flour* see notes
- 1 ½ cups white sugar
- 2 ¾ cups Water
- 1 teaspoon Ube flavor I used McCormick**
- ½ teaspoon Pandan flavor I used pandan paste**
- 2 beaten eggs for coating Tikoy before frying
- Canola oil for frying Tikoy
In a large bowl, combine glutinous rice flour and sugar. Mix, then add in the water. Stir with a wire whisk until smooth (no lumps). Divide equally into 3 bowls (each containing about 450ml). Add ube flavor in one bowl, pandan flavoring in the other and leave the last bowl plain (white).
Prepare the steamer. Liberally brush an 8x3 inch round cake pan (or similar pan) with oil. Pour the Ube flavor (purple) and steam for 20 minutes or until set. Next, gently pour in the Pandan flavor (green) and steam like the first. Lastly, pour the white layer and steam for 25 minutes. Remove the lid, let cool in the pan, unmold then wrap in cling film. Refrigerate overnight or until very firm (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 light golden egg coating.
*Glutinous rice flour usually comes in 400g packs.
**Adjust flavoring depending on the brand used and color desired
***Try different flavor combinations. The possibilities are endless!
****Wrap the knife you’re using to slice the tikoy in plastic wrap. It makes it easier and creates clean slices.