How to Cook Tikoy (Glutinous Rice Cake)

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How to Cook Tikoy (Glutinous Rice Cake)

Also known as sticky rice cake or pudding, cooking ‘tikoy‘ has been deeply embedded in the Chinese-Filipino culture in the Philippines, especially in the season of Chinese New Year.

Serving ‘tikoy‘ represents prosperity in Chinese belief that is why it is associated with the Chinese New Year. It serves good hope and a better life for the upcoming new year.

It is also said to enhance family bonding for the whole year hence the ”stickiness” of the rice cake. Therefore , whether you are Chinese or otherwise, receiving a ‘tikoy‘ as gift is said to be ‘good luck.’ The Chinese New Year this year will be on February 3, 2011. If you haven’t received one yet, you can buy one for yourself at Polland like how I featured their heart-shaped tikoy last year. Or you can simply cook one for yourself and your family. :)

Cooking & Preparing Your Tikoy for the Chinese New Year

Cooking & Preparing Your Tikoy for the Chinese New Year

How to Cook Tikoy

1. Crack and beat egg yolks in a bowl.  A whole large-sized tikoy needs about 20 beaten egg yolks with albumen. For creamier preparations, use only the egg yolks, do not include the albumen (egg white); but you have to double the number of eggyolks.

2. Heat your pan with 1/4 cup cooking oil.

3. preferably beforehand, slice the tikoy into small 1 inch by 2 inches rectangles at about 1 centimeter thick. While doing this, start to heat your pan.

4. Dip the tikoy slices into your preparation of beaten egg yolks.

5. Place the tikoy one slice at a time in the pan if the oil temparature is already hot enough. Do not put a tikoy slice on top of another.

6. Cook each batch by about 2 minutes each side or until the egg coating has turned golden brown.

7. Take the tikoy from the pan.

Tip: My personal style is placing the tikoy in a plate with table napkin or clean, tough tissue paper where I could initially place the tikoy for some oil to settle and transfer. This makes your tikoy serving less sinful.

Now you know how to cook your tikoy in case you receive or buy one. Enjoy the upcoming Chinese New Year NomNom Club! :)

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I'm the EIC of NomNomClub.com and Managing Director of #DigitalCircles.asia, a social media marketing agency. On Mondays, I teach IT classes at Grace Christian College. Know more @ JonelUy.com

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12 Responses to “How to Cook Tikoy (Glutinous Rice Cake)”

  1. lariza garcia says:

    nice timing, may kakabigay lang sa kin today ng tikoy, and i will surely follow your recipe, maiba na man this time

  2. ann says:

    hi nomnom!

    my mom cuts the tikoy in strips then binabalot po sa lumpia wrapper (“,)

    tapos may nakita po ako sa TV hinahalo sa adobo and stir fried with togue and noodles…

    nomnomnomnomnomnom (“,)

    • rob says:

      Lumpiang tikoy – tikoy wrapped in lumpia wrapper tastes good. I tried to make one as seen on tv in abs-cbn. It’s delicious! Same as the stir fried tikoy with togue and noodles, sweet and sour tikoy, it’s real chinese cooking! Different styles of cooking tikoy and it’s unbelievably delicious!

    • patutsky says:

      They put grounded peanuts before wrapping the tikoy w/egg with the Lumpia wrapper..then deep fry on oil

  3. Vivian says:

    I love tikoy!!! Happy New Year!

  4. peachkins says:

    my mom loves it wrapped in lumpia wrapper!

  5. JianMarla says:

    we used to cook it in traditional way!! yummm!!…

  6. Lexi says:

    My brother gifted me a box of Tikoy from Hen Lin. So yummy! I’d love to cook this one of these days, though… Sayang, I’ll be too busy this month. :(

  7. jenny says:

    I love tikoy , but hated the oil that comes from frying them. I use a Teflon coated pan so I can control the oil I use.

  8. jared's mum says:

    this is exactly how my mum used to prepare our tikoys, haist, i miss eating tikoy + i miss my mum terribly too:(


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