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Thursday, February 3, 2011

Tikoy or Chinese New Year's Cake (Nian_gao)

Tikoy is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. It is considered good luck to eat nian gao during this time, because "nian gao" is a homonym for "higher year." The Chinese word 粘 (nián), meaning "sticky", is identical in sound to 年, meaning "year", and the word 糕 (gāo), meaning "cake" is identical in sound to 高, meaning "high". As such, eating nian gao has the symbolism of raising oneself higher in each coming year (年年高升 niánnián gāoshēng).

Some people might be thinking on how to eat it. Should it be cooked or just eat the way it is? Are you wondering how to cook "tikoy"? Here's how!


Part 1

2 white Eggs (scrambled)
Tikoy (chopped into thin bite size)
Cooking oil

Part 2
Tikoy (chopped into thin bite size)
1/2 cup of All Purpose Flour
Cooking Oil


There are two ways on how to cook tikoy: the one with egg or the other one with flour. If you want a little tasty but oily one try the Part 1 ingredients. But, if you want them crunchy and not oily... try the Part 2.

Part 1: Tikoy with scrambled eggs

*In a bowl, beat two eggs.

*Cut the whole tikoy in half. We just need the half of it unless you want more for parties. The half size of a regular tikoy is good for 3-4 persons already. It is a little heavy snack or breakfast.

Tikoy should be cut into small bite size and then put them in the scrambled egg and combine.

*Turn on the stove and fry the tikoy coated with egg in a medium heat using a deep fry pan. Others cook it like a omelet. But, that will be messy. We usually cook it separately. It is tikoy coated with egg and not tikoy omellete.

You will notice that tikoy with eggs absorbs more oil quickly. Try to experiment and compare these two procedures and you will know why.

*When the tikoy is already soft and the egg coating is turned into light brown, it is already cooked, remove from the heat.

*Get a plate and drain the excess oil using the kitchen tissue. CHOW TIME!

Part 2: Tikoy with All Purpose Flour

* It is just the same, the only thing is we used the all purpose flour to coat the tikoy small bite size and not the scrambled eggs.

* Roll over the tikoy slices on the all purpose flour in a plate, make sure it is coated with flour both sides.

* In a deep pan, medium heat, put the slices of tikoy coated with flour and turn them both sides until it is brown but do not burn.

* If it's brown, it is ready to eat! but let it cool down so your tongue won't burn (lmao)

I prefer to cook the part two than the part 1, though. So here below how it looks like :D


  1. tikoy with flour? something new ha!

  2. matagal na ginagawa ng mga chinese yan flour coating. Mas common lang egg.

    pwede mo rin buhusan lang ng ground peanut or skim milk powder at ready to eat na. kahit hindi na lutuin, kasi luto na yan.


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