Tikoy lovers know it is easy to prepare and is a favorite during the Chinese New Year celebration. This type of rice cake or pudding can be served as long as it is heated or fried after it is dipped in egg. But making tikoy is not that hard.
However, Rosa Sy, one of the owners of La Fortuna Bakery, says aside from serving fresh tikoy every day, they have a secret ingredient that make this dessert one of their bestsellers in the last 55 years.
But those who want to try experimenting in the kitchen. Here re simple steps in making tikoy.
3 ¼ cups (400g) glutinous rice
2/3 cup brown sugar
7 oz warm water
1 tbsp. milk
water, as needed
1 tbsp roasted sesame seeds
1 tbsp vegetable oil or nonstick
½ cup dates, pitted and chopped
1. In a bowl, mix the warm water and brown sugar. Let it cool.
2. Add glutinous rice flour to the water and brown sugar mixture. Mix thoroughly.
3. Put the pitted and chopped dates to the mixture and make sure the pieces are distributed well.
4. Add the milk and begin shaping the mixture.
5. With vegetable oil or non-stick cooking spray, grease a cake pan before placing the glutinous rice flour mixture.
6. Sprinkle the sesame seeds on top.
7. Steam the rice cake over medium-high to high heat for 45 minutes or until the edges of the cake pull away from the pan.
8. Using a knife, remove the rice cake from the pan and place it on a wax paper or cling wrap.
9. Refrigerate it for at least 5 hours before cooking it in your desired method. (CJ Rodriguez)