Layered Tikoy (Sweet Rice Cake/Nian Gao)
We love tikoy! It’s the first food that comes to mind when we think of Chinese New Year. We had this habitual trip to Binondo weeks prior to the Lunar New
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pinoybites.com.
Ingredients
- 600 grams or 1 ½ packs Glutinous rice flour* (see notes)
- 1 ½ cups white sugar
- 2 ¾ cups Water
- 1 teaspoon Ube flavor (I used McCormick**)
- ½ teaspoon Pandan flavor (I used pandan paste**)
- 2 beaten eggs (for coating Tikoy before frying)
- Canola oil (for frying Tikoy)
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