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fried tikoy pieces on a serving plate
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5 from 1 vote


Tikoy is a sweet sticky rice cake traditionally served on Chinese New Year. Coated with beaten eggs and pan-fried until golden brown, it's soft, chewy, and delicious for breakfast or midday snack.
Prep Time5 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
Course: Appetizer, Breakfast
Cuisine: Asian
Diet: Gluten Free
Servings: 8 servings
Calories: 160kcal


  • 1 round pan (8x2)


  • canola oil
  • 1 cup sugar
  • 1 1/4 cups water
  • 2 1/2 glutinous rice flour
  • 2 eggs


  • Fill the steamer pot with water and bring to a boil. Arrange the steamer basket over the pot.
  • Generously brush the bottom and sides of the round pan with oil and set aside.
  •  In a bowl, combine sugar and water. Stir until dissolved.
  • In a large bowl, place glutinous rice flour. Gradually add water and whisk until smooth and lump-free.
  • Transfer the batter to the prepared pan and place in the steamer basket. Cover with a kitchen towel and steamer lid. Steam for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Remove pan from the steamer and allow the tikoy to cool completely. Run a knife on the edges to loosen the tikoy and invert on a flat working surface lined with plastic film.
  • Wrap the tikoy tightly with the plastic film and refrigerate for about 4 hours to overnight.
  • In a wide pan over medium heat, heat about 2 tablespoon oil.
  • Slice into ¼ inch thick pieces.
  • In a bowl, beat the eggs. Dip slices in beaten eggs to coat.
  • Place the tikoy slices single layer in the pan and fry for about 2 to 3 minutes on each side or until golden brown and slightly crispy on the outside, soft and chewy on the inside.


  • Generously grease the sides and bottom of the pan so that the rice cake won’t stick. Let it completely cool before removing as it would be difficult to release from the pan when warm.
  • Cover the steamer lid with a kitchen towel to avoid water drips on the rice cake.
  • Chill the tikoy in the refrigerator (preferably overnight) until it hardens for easy slicing. If you cannot wait and want to eat your tikoy right away, coat the knife with oil.


Calories: 160kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 18mg | Potassium: 16mg | Fiber: 1g | Sugar: 25g | Vitamin A: 59IU | Calcium: 8mg | Iron: 1mg