tikoy

Learn how to make this traditional Chinese nian gao recipe with steamer, slow cooker, or Instant Pot pressure cooker. This recipe is so easy and no fuss.

Easy Nian Gao Recipe (Tikoy/Fa Gao/Kue Bakul)

600 gr glutinous rice flour

water

400 gr dark brown sugar (or use gula Jawa/Melaka or coconut sugar)

gr white sugar

banana leaves (if frozen thawed first)

orange

x 3 inch round cake pan (perfect

If using a 7-inch round pan, the cake will be about 1 1/2-2 inch in height. If using 5-inch round pan, you will need 2 pans and the cake will be about 2 1/2 or close to 3 inches in height. You can also use 6 inch round pan too

Blanch the banana leaves in hot boiling water for about 5 minutes to soften it. Then pat dry and set aside

Cut the banana leaves into 7-inch width and about 7-8 inch length. Line the leaf horizontally and then vertically like a "+" (overlapping at the bottom of the dish) and then diagonally like an "X" to make sure I cover all the side and bottom of the dish. Repeat this pattern for 2 more times. For slow cooker, skip down to slow cooker to read the instruction

Prepare the banana leaves (if using):

Place both sugar and water in a saucepan and bring to a gentle simmer or until sugar is melted. Remove from the heat and let it cool down completely. Strain the mixture if using gula Jawa or gula Melaka as sometimes there are some impurities in the sugar

Gradually pour the sugar mixture into the flour and stir until smooth. If lumps persists, simply strain it with a sieve and then pour into the prepared pan lined with banana leaves. Add the orange zest if you plan to use and stir to combine. If you don&#039;t use banana leaves, lightly oil the sides and bottom of the pan for easier release later

Prepare nian gao batter:

Prepare the steamer by bringing the water to a rolling boil. Give the nian gao batter a stir and pour nian gao batter into the prepared pan and cover with aluminum foil or wrap the lid of the steamer with a dry kitchen towel. Place inside the steamer and steam on high heat for 30 minutes and then lower the heat and steam for 2 1/2 - 3 hours or longer. You may need to refill the water in the steamer throughout the cooking process. Don&#039;t let it dry out

The nian gao will still appear very soft at the end of cooking time and that's very normal. You need to let the nian gao cool down completely. Wrap them up with plastic wrapper and they will be ready in 2 days. At day 3, the nian gao will be much more firm and can be sliced. After day 3, I recommend to wrap them up and keep them in the refrigerator or they can start to get moldy (because we don't put preservatives). They can keep for months in the freezer however

Steamer method:

For slow cooker, you need a smaller round pan or cans lined with banana leaves that can fit in your slow cooker. Bring a large pot of water to a boil. Place the nian gao inside the slow cooker and wrap the lid with a dry clean clorth and then very carefully pour in the boiling water into the slow cooker up to the point where you fill up the batter. Cook on low for 10-12 hours. It will still appear somewhat soft, but that&#039;s normal. Remove from the slow cooker and let them cool down completely 

Slow cooker method :

Pour 1 cup of water into the inner pot. Set the trivet. Place the nian gao on top of the trivet. Cover with aluminum foil. Close the lid. Pressure release valve to seal and press pressure cooker, high pressure. I recommend using aluminum or stainless steel pan as they conduct heat better. I don&#x27;t recommend using a thick glass container. Set the timer to 60 minutes and then wait 5 minutes to release pressure

The cake will still appear very soft. If you use a chopstick to poke the middle of the cake, nothing should stick to the chopstick, if there is, the cake is not cooked through yet

Instant pot method:

Let it cool down completely and then wrap with aluminum foil. Let it sit at room temperature for at least 24 hours before unmoulding or attempting to cut. They will get slightly firmer. They can be kept at room temperature for up to 1 week if it's not humid.&nbsp;They can be refrigerated for up to 6 months

Cooling down and storing:

https://content.jwplatform.com/videos/ZGBl6TUX.mp4

Easy Nian Gao Recipe

Tikoy is a sweet sticky rice cake traditionally served on Chinese New Year. Coated with beaten eggs and pan-fried until golden brown, it&#39;s soft, chewy, and delicious for breakfast or midday snack.

Tikoy

canola oil

sugar

glutinous rice flour

eggs

Boil water.

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

Prepare pan

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

Combine sugar and water

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

Combine water with glutinous rice flour

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

Transfer batter to prepared pan and steam

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.

Cool completely

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.

Refrigerate

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

Heat oil

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

Slice tikoy

Coat in beaten eggs.

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

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.

https://www.youtube.com/watch?v=38MNshY6Ptc

Bring good luck to the New Year with Homemade Tikoy! This sticky rice delicacy is easy to make and so soft and chewy!

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How to Make Homemade Tikoy

✅Ingredients

1 cup white sugar
1 1/4 cups water
2 1/2 cups glutinous rice flour
2 pieces eggs
canola oil

✅Instructions

 Brush the bottom and sides of a round baking pan generously with oil.  Set aside.

In a bowl, add white sugar and water. Stir until sugar is dissolved.

In another bowl, add glutinous rice flour. Gradually add water to the flour then whisk until smooth and lump-free.

Transfer to the prepared pan. Place in a steamer and cover with a kitchen towel and steamer lid.

Steam for about 1 hour. Remove from the steamer and allow to cool.

Run a knife on the edges of the pan to loosen the tikoy. Invert on a flat working surface covered with plastic film.

Wrap tikoy tightly with the plastic film. Refrigerate for about 4 hours to overnight or until completely cooled. 

To cook, remove the plastic film and slice the tikoy into ¼ inch thick pieces.

In a bowl, beat 2 pieces of eggs. Dip tikoy slices in beaten eggs to coat.

In a pan over medium heat,  heat about 2 tablespoons oil. Add the tikoy in a single layer and cook, turning as needed, until golden brown and soft.

Remove from pan and drain on paper towels. Serve hot.

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#tikoy

Homemade Tikoy | Super easy with only three ingredients!

Making Tikoy is easier than you think! You can make them at home with this quick and simple tutorial using 3 pantry staple ingredients only.

How to make Tikoy

tsp vanilla ((optional))

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

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

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.

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&#039;t, run a knife at the edges of the pan and dislodge the Tikoy carefully.

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Easy Nian Gao Recipe (Tikoy/Fa Gao/...

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Top 3 tikoy recipes from across the web

The most viewed tikoy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Nian Gao Recipe (Tikoy/Fa Gao/...

Tikoy

How to make Tikoy

The most viewed tikoy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine