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Tikoy Recipe

There is no doubt that the tikoy recipe is one of the most popular Chinese recipes.

It is made of sticky rice which has been cooked in water and then covered with sweet fillings.

There are many variations for a tikoy recipe but the common ingredient remains sticky rice.

A tikoy recipe can be made by simply adding different fillings such as coconut flakes, jelly, fruit, nuts and shredded coconut to sweet rice.

The traditional way of preparing a tikoy recipe is to add a small amount of water so that the sticky rice would stay intact after cooking.

The result would be a chewy and delicious dish.

What are the main ingredients for a tikoy recipe?

The main ingredients for a tikoy recipe are sticky rice, sweet fillings and water.

The traditional way of making tikoy is to add a small amount of water so that the sticky rice would stay intact after cooking.

The result would be a chewy and delicious dish.

Sticky rice is one of the most popular ingredients in the Philippines because it is used to make many Filipino dishes such as kinilaw, sukiyaki and adobo.

This ingredient has a very chewy texture which makes its taste perfect for sweet fillings.

Sweet fillings like jelly or syrup are added to the sticky rice so that it would be sweeter.

The combination of the chewy rice and the sweet fillings creates a light and flavorful dish that is perfect for any occasion.

What is the traditional way of making tikoy?

To make a tikoy recipe, you need to boil the rice in water until it is cooked.

The water used for boiling the rice should be salted and is important to taste the rice.

Take note that adding more salt to the rice would result in a mushy rice while adding less salt will result in a dry and brittle rice.

The traditional way of cooking sticky rice involves a special steamer called the tianbao.

Tianbao is a bamboo basket that has a lid.

It can be used for steaming.

After cooking the rice, it is placed inside the tianbao and covered with a cloth (towel) or lid.

The cloth or lid prevents the steam from escaping so that the rice could stay moist.

After cooking, the tianbao should be tightly closed with a plastic wrap before placing it on top of an electric fan to cool down.

The best way to cool down the tikoy recipe is by placing it on top of an electric fan.

What are the essential steps for preparing tikoy?

In order to prepare this dish, you will need a tawa (grilled flat pot or pan used in Indian cooking) which can be a gas or charcoal grill.

You can use this pan to prepare a tikoy recipe but it is recommended that your oven has an oven rack and a baking tray.

These are essential for the traditional method of preparing tikoy.

You will need a large bowl for mixing sticky rice with water and for placing the ingredients in.

Aluminum foil and a baking tray are also essential to make tikoy.

A round plate is used to cover the bowl of rice after it has been cooked in the oven.

How can you make tikoy extra special?

When making tikoy, you should not just stick to the traditional recipe.

You can add different ingredients to give your tikoy a new taste and new texture.

You can make different types of fillings for tikoy.

Let’s say you want to try a tikoy recipe that has spaghetti, meatballs and cheese as the filling.

In this case, you need to first make meatballs with your hands.

You can also use ground beef and pork to make meatballs.

Once you are done with these steps, it is time to add the other ingredients to the rice.

If you want to add a tomato sauce to your tikoy recipe, you would need to make a sauce first.

You should boil a tomato in some water and then pour it into a cheesecloth bag.

Let it cool down before using it in your tikoy recipe.

Fried onions are also another type of filling that can be added to a tikoy recipe.

To prepare fried onion, you need to fry some onions in oil until they turn brown.

Then, add them into the mixture for your tikoy recipe.

This way, you can enjoy delicious fried onions every time you have an opportunity to eat tikoy.

What unique flavors can be added to a tikoy recipe?

The tikoy recipe is very versatile and can be adapted to your liking.

Some of the unique fillings that you can use are chocolate, ice cream, fruity pebbles, fruit flavored jelly and anything that you fancy.

It is all about experimenting with the ingredients, so you will never get bored with this recipe.

What is the best way to store tikoy?

Tikoy recipe is best stored in the refrigerator.

The recipe could be prepared the night before, or it could be made in advance.

It is best to buy tikoy right before cooking so that it would have a perfect texture and flavor.

How long can tikoy be kept fresh?

The exact length of time you can keep your tikoy fresh depends on its preparation method.

In the case that you have made a tikoy recipe with coconut flakes, jelly and other fillings, it is best to store the tikoy in an air-tight container.

You can also store your tikoy in the fridge for up to 3 days.

If the tikoy recipe you are preparing has sweet fillings such as jelly, fruit or shredded coconut, it is better to store the tikoy in the freezer for up to 3 months.

Both methods work well.

However, if you want to enjoy your tikoy fresh, it is best to make it at home.

What is the most popular way to serve tikoy?

Like other traditional Chinese recipes, tikoy is usually served for breakfast or for snacks.

It is usually served in a separate dish or in a bowl with chopsticks.

The most common way to serve tikoy would be by placing the rice and the filling in a bowl and then topping it up with sauce or honey.

The sauce would also be used to coat the rice.

Tikoy can be enjoyed at any time of the day.

It is perfect as a snack or as an appetizer or even as a dessert.

It is best served with other dishes such as fried rice to create a meal.

A tikoy recipe is also ideal for parties because it can be made ahead of time and stored in the freezer until ready for serving.

What type of filling is usually included in tikoy?

The most common type of filling used in tikoy is sweet fillings.

Sweet fillings can be made by adding different kinds of sugar to the rice.

A simple way to make a sweet filling is to place a little amount of sugar in a bowl, add coconut water and stir it well.

Then, add more sugar until you reach the desired sweetness.

If you want your tikoy to be more crispy, you can also add some more sugar and let it sit for 30 minutes before using it.

Sweet fillings are usually used in tikoy recipes.

Sweet fillings are often rolled into balls before being cooked to give the dish a form.

The sweet filling will be placed inside the sticky rice which will then be wrapped into a ball.

This is known as tikoy kuih or tikoy kueh.

Other types of fillings which are usually used in tikoy include fruit and jelly.

A fruit is usually cut into small pieces that can easily fit inside the rice ball.

The fruit is usually combined with jelly and then added to the sticky rice.

This kind of recipe is known as tikoy kunyit.

What is the origin of the tikoy recipe?

The tikoy recipe is a Chinese snack and can be easily found in restaurants in the Philippines.

The mixture of fillings and rice is so light and delicious that it is a perfect dish for all sorts of occasions.

The combination of the chewy rice and sweet fillings creates a light and flavorful dish that is perfect for any occasion.


Tikoy, also known as Nián go in Chinese, is a popular Chinese New Year’s cake made of glutinous rice flour, water, and sugar.
Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Dessert
Cuisine: Chinese
Keyword: Tikoy
Servings: 6
Calories: 407kcal


  • Pan


  • 3 cups glutinous rice flour
  • 1 1/2 cup water warm
  • 1/2 cup brown sugar
  • 2 teaspoons sesame seeds roasted
  • 1/2 cup dates pitted and chopped


  • Mix together the water and brown sugar.
  • Mix the glutinous rice flour thoroughly with the water and brown sugar mixture.
  • Mix in the pitted chopped dates until everything is evenly distributed.
  • Grease a round cake pan and pour in the glutinous rice flour mixture, followed by the sesame seeds.
  • 45 minutes of steaming. To avoid water drippings, cover the top part with cheesecloth.
  • Remove the tikoy from the cake pan and place it on wax paper or cling wrap to cool for at least 5 hours. Remove the tikoy from the refrigerator. Cook according to your preferences. After dipping in beaten egg mixture, it can be re-steamed, microwaved, or fried.



Calories: 407kcal | Carbohydrates: 92g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 173mg | Fiber: 3g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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