Tikoy

Step 1

Fill the steamer pot with water and bring to a boil. Arrange the steamer basket over the pot.

Step 2

Generously brush the bottom and sides of the round pan with oil and set aside.

Step 3

In a bowl, combine sugar and water. Stir until dissolved.

Step 4

In a large bowl, place glutinous rice flour. Gradually add water and whisk until smooth and lump-free.

Step 5

Transfer the batter to the prepared pan and place in the steamer basket. Cover with a kitchen towel and steamer lid. Steam for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Remove pan from the steamer and allow the tikoy to cool completely. Run a knife on the edges to loosen the tikoy and invert on a flat working surface lined with plastic film.

Step 7

Wrap the tikoy tightly with the plastic film and refrigerate for about 4 hours to overnight.

Step 8

In a wide pan over medium heat, heat about 2 tablespoon oil.

Step 9

Slice into ¼ inch thick pieces.

Step 10

In a bowl, beat the eggs. Dip slices in beaten eggs to coat.

Step 11

Place the tikoy slices single layer in the pan and fry for about 2 to 3 minutes on each side or until golden brown and slightly crispy on the outside, soft and chewy on the inside.