Tikoy
Bring good luck to the New Year with Homemade Tikoy! This sticky rice cake is easy to make and so soft and chewy!
Instructions
Fill the steamer pot with water and Bring it to a boil. Arrange the steamer basket over the pot.
Generously brush the bottom and sides of the round pan with oil.
Mix sugar and water. Stir until dissolved.
In a big bowl, place glutinous rice flour. Gradually add water and whisk until it's smooth and lump-free.
Transfer the batter to the prepared pan and place in the steamer basket. Cover with a kitchen towel and steamer lid. Steam for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
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.
Set a large pan on medium heat, heat about 2 tablespoon oil.
Slice into ¼ inch thick pieces.
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 it turns golden and slightly crispy on the outside, soft and chewy on the inside.
Generously grease the sides and bottom of the pan so that the rice cake won’t stick. Let it completely cool before removing as it would be difficult to release from the pan when warm.
Cover the steamer lid with a kitchen towel to avoid water drips on the rice cake.
Chill the tikoy in the refrigerator (preferably overnight) until it hardens for easy slicing. If you cannot wait and want to eat your tikoy right away, coat the knife with oil.