Step 1

In a bowl, mix glutinous rice and sugar. Pour in warm water and mix until the batter becomes smooth.

Step 2

Grease a rectangle or round pan (glass, ceramic, or aluminum)  with oil and fill it with the batter.

Step 3

Steam over medium heat for around 30-40 minutes or until inserted toothpick on the middle of the pan does not comes out easily and feels sticky instead of liquidy. Let it cool down completely.

Step 4

Refrigerate overnight to let it set and harden a bit. Try to pull the rice cake out from one side and it should completely come out from the pan. If it doesn't, run a knife at the edges of the pan and dislodge the Tikoy carefully.

Step 5

Cut into thin slices about quarter of an inch thick.

Step 6

Dip the slices in the beaten eggs and fry in hot oil over low heat until both sides turn golden brown and crispy!

Step 7

Transfer fried tikoy on a plate lined with paper towels to remove excess oil. Then transfer to a serving tray or dish.