Tikoy

Ingredients for Tikoy

• 4 packed cups glutinous rice, for rice method
• 1 3/4 cups sugar, for rice method
• 1 cup water, plus extra for soaking
• 4 packed cups glutinous rice flour, for flour method
• 1 3/4 cups sugar, for flour method
• 2 cups warm water
• 1/2 cake tikoy or nian gao, sliced 1 cm thick
• 3 eggs, beaten
• Oil, for frying

How to cook Tikoy

1. 1.For the rice method, soak glutinous rice in water for 24 hours, drain well, then blend with sugar and 1 cup water until pancake-batter smooth.
2. 2.For the flour method, whisk glutinous rice flour, sugar, and warm water until lump-free.
3. 3.Pour either batter into a plastic-wrap-lined container and steam for 1 hour. Cool, then refrigerate overnight until firm.
4. 4.Remove chilled tikoy from its mold and slice it, or use the prepared 1/2 cake tikoy slices.
5. 5.Heat a little oil over medium-low heat. Dip each slice in beaten egg and fry, turning once, until both sides are golden.
6. 6.Drain on paper towels and serve warm.