Pro Tips
**Chef's Tips & Troubleshooting:**
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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.
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Pro Tips & Troubleshooting
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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