Tikoy: Bring luck to the new year by eating Homemade Tikoy! This rice cake that is sticky is simple to make and deliciously tasty and soft!

I had planned to release this recipe for tikoy before Chinese New Year however, as you’ll look at the homepage’s most recent section, I haven’t published any recipe in a long time. I’ve been sucked into an ocean of food pictures and cooking videos for the longest time. It was a little too much; I had to slow down a bit and allow myself time to breathe.

Tikoy image

This blog is extremely important to me, however I needed a brief break to recharge and rest. After three months with no posts I’m back and ready to offer you some more tasty recipes.

What is Tikoy

Tikoy, also known as Nian gao, is one of the favored Chinese New Year’s Day cake that is comprised of glutinous rice as well as sugar, water, and. The batter is then steamed until it’s set before being left to dry and set to allow for a longer storage.

The slices are then thinly cut and coated with egg and cooked until golden brown and crispy on the outside but soft and chewy inside. The slices of pan-fried bread are served for breakfast , or as lunchtime snacks with any beverage you like.

New Year Tradition

In Chinese, the word nian gao is pronounced similar to “higher year,” which is believed to bring better times ahead. Tikoy is the Filipino word Tikoy originates from the Hokkien/Fujian “ti-ke,” which means sweet cake.

It is considered to be one of China’s oldest dishes, Tikoy’s roots go back to several myths. A popular legend is about the concept of a “Kitchen God” who reports to the Jade Emperor about the conduct of families. People would give sweet rice that was sticky to”Kitchen God “Kitchen God,” making it difficult for him to speak and express any negative opinion about the family.

Although it can be enjoyed all year round but the rice cake is most well-loved in it’s Chinese new Year. The sticky consistency of the cake is believed to help create an unbreakable bond to the family as well as other bonds and help make luck “stick”.

Because of the strong Chinese influence on the culture of the Philippines We have also taken on a number of these beliefs and customs. The celebration of Chinese New Year is one of them. Chinese New Year’s Eve is just one of the most popular. It’s commonplace to find the tikoy in all major eateries and supermarkets prior to the day of the holiday.

Helpful Tips

Be sure to coat the sides and the bottom of the pan to ensure it doesn’t remain stuck. Allow it to cool completely before you remove it, since it can be difficult to remove from the pan once it’s hot.

Cover the lid of the steamer by a kitchen towel to prevent water drips from Rice cake.

Chill the tikoy in the fridge (preferably for a night) until it becomes hard to make it easy to slice. If you’re not patient and wish to eat the tikoy immediately apply a coating of oil.

How do I store?

The tikoy is wrapped tightly in an opaque plastic film, then put it in a sealable bags or an airtight container. It can be stored in the refrigerator for up to a week, or within the freezer, for up 3 months.


Tikoy is sweet and sticky rice cake, which is typically served on Chinese new Year. It is topped with eggs beat and then pan-fried to golden-brown, it’s tender chewy and delicious to eat for breakfast or a midday snack.

The prep time is 5 Mins

Cook Time: 1 Hr 5 minutes

The Total Time is 1 hour 10 minutes


canola oil

1 cup of sugar

1 1/4 cups of water

2 1/2 glutinous rice flour

2 eggs

1-round pan (8×2)


  • The steamer pot should be filled with water and bring it to an unbeatable boil. Place the steamer basket in the pot.
  • Brush the sides and the bottom of your round dish with oil , then place aside.
  • A bowl is used to mix both sugar and the water. Stir until dissolved.
  • In a large bowl, place glutinous rice flour. Gradually add water, and whisk until smooth and free of lumps.
  • Transfer the batter into the prepared pan and then place into the steamer basket. Cover the pan with an old kitchen towel and steamer lid. Steam for 50-60 to an hour or so until the toothpick that is inserted in the center of the steamer comes out clear.
  • Take the pan out of the steamer and let the tikoy cool completely. Cut the edges to break the tikoy. Invert it onto a flat surface covered with plastic film.
  • Cover the tikoy with the plastic film , then refrigerate for 4 hours or the night.
  • In a large pan, at medium-low heat, heat around 2 tablespoons oil.
  • Cut into 1/8 inch thick pieces.
  • In a bowl beat eggs. Dip the slices in egg-beaten batter to cover.
  • Lay the slices of tikoy in a in a single layer and cook for 2-3 minutes per side or until crispy and golden brown on the outside but soft and chewy inside.


Make sure to grease the sides and the bottom of the pan to ensure it doesn’t remain stuck. Allow it to cool completely before taking it out, as it will be difficult to remove from the pan once it is it’s warm.

Cover the lid of the steamer with a kitchen towel in order to prevent water drips from Rice cake.

Chill the tikoy in the fridge (preferably for a night) until it is hard enough to make it easy to slice. If you are unable to wait and wish to eat your tikoy as soon as possible make sure to coat the knife with oil.

Nutrition Information

Calories: 160kcal, Carbohydrates: 25g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 18mg, Potassium: 16mg, Fiber: 1g, Sugar: 25g, Vitamin A: 59IU, Calcium: 8mg, Iron: 1mg

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