oven-baked and laminated with bits of sweetened coconut sport, this is a tastier version of the traditional one! Rice cake symbolizes better luck for the coming year.
Another baking pan (with sides), bigger than the pans above (if baking)
Steamer (if steaming is preferred)
Piece of foil, to cover the smaller pan (where the tikoy is cooked in)
Ingredients
1 400gpack glutinous rice flour
¾cupwhite sugar
A pinch of salt
1 ¾cupswater
⅔cupbottled sweetened macapunodrained
1Tablespoonoilcanola or vegetable
1tablespoonoilfor greasing pan
1egg beatenfor frying* (see Notes)
Instructions
Using kitchen scissors, snip the macapuno strings into about ⅓ inch lengths. This doesn’t have to be exact as long as it’s manageable enough to not be sticking out of the pan while cooking.
Preheat the oven to 350F. Position the rack in the lower third of the oven (2nd slot from the bottom).
In a large mixing bowl, add the flour, sugar, salt, water and macapuno and mix very well until well combined.
Liberally grease the bottom and sides of the baking pan (9x5 or 8 inch baking pan ) with oil. This will ensure easy tikoy removal once cooked. Pour in the mixture and cover the pan tightly with a piece of foil
Place the pan inside the bigger baking pan. Fill the outer pan with hot tap water, reaching about halfway through the pan containing the tikoy mixture. It’ll be cooked in a water bath (bain-marie). Carefully place the covered pan in and bake for 1 hour and 30 minutes or until the middle part is fully cooked when a toothpick is inserted.
Completely cool at room temperature. Run a small knife (plastic works great) around the pan to ease the tikoy off. Unmold and double wrap in plastic wrap. Refrigerated for at least one day before frying**. (see Notes)
To fry the Tikoy: Add a tablespoon of oil in a nonstick frying pan. Slice the tikoy thinly and dip each piece in the egg. Fry using medium-low heat until lightly browned on both sides. Place it on a plate lined with a paper towel to absorb extra oil.
Notes
*You can omit the beaten egg and fry the sliced Tikoy directly in a bit of oil (1 tablespoon or less and spread with a paper towel). Cook until lightly browned on both sides. Non-stick pan works best.**If pressed for time and you want to cook it the same day, completely cool at room temperature then use a plastic knife or wrap a knife with a piece of plastic wrap for easier slicing.
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