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Tikoy or Nian Gao for Chinese New Year
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5 from 3 votes

How to make Tikoy

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Snack
Cuisine: Chinese, Filipino
Keyword: fried tikoy, nian gao, tikoy
Servings: 8
Calories: 247kcal
Author: Bebs


  • 4 cups glutinous rice flour
  • 1 ½ cups sugar
  • 2 cups warm water
  • 1 ½ tsp vanilla (optional)
  • 2 medium eggs beaten


  • 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't, run a knife at the edges of the pan and dislodge the Tikoy carefully.
  • Cut into thin slices about quarter of an inch thick.
  • Dip the slices in the beaten eggs and fry in hot oil over low heat until both sides turn golden brown and crispy!
  • Transfer fried tikoy on a plate lined with paper towels to remove excess oil. Then transfer to a serving tray or dish.


Calories: 247kcal | Carbohydrates: 56g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 26mg | Fiber: 1g | Sugar: 38g | Vitamin A: 59IU | Calcium: 10mg | Iron: 1mg