Yummy tikoy recipes for Chinese new year

Every Chinese New Year in the Philippines, the most iconic food you can see in the market or perhaps receive from a friend or family will be Tikoy (Nian Gao). It's a delicacy, kept as a long standing custom by our Chinese brethren, symbolizing good fortune and prosperity.

Tikoy Recipes for Chinese New Year

Tikoy is made from glutinous rice, grounded and pounded until it  became paste.

In celebration of Chinese New Year for 2014, you might want to check these tasteful-looking Tikoy recipes: (Source)


Ingredients: Tikoy, Cheese, Nuts (crushed), Eggs, Lumpia wrapper, Oil

Cut tikoy and cheese into strips. Dip in beaten eggs then roll on nuts. Put a piece of tikoy and peanut cheese strip in the center of a lumpia wrapper, roll, fold sides and seal.
Heat oil in a pan. Deep fry tikoy and peanut cheese sticks in batches until golden brown. Serve.

Ingredients: Tikoy, Saba banana, Pandan leaves, Coconut milk (or gata), Sugar, Salt, Water

How to prepare GINATAANG TIKOY:
Boil water, and then add in pandan leaves, sugar and a pinch of salt for flavor. Pour in coconut milk. Bring these ingredients to a boil.
While waiting for the mixture to boil, slice the bananas and cut the tikoy in cubes.
Once it boils, remove the pandan leaves then add in the sliced bananas and tikoy. Mix it well for 15 minutes or until the bananas are cooked. 
3. BIBINGKOY (Bibingka-Tikoy) by Chef Jam

Ingredients: Tikoy, Sweetened mongo, Sugar, Banana leaves

How to prepare BIBINGKOY:
Cut the banana leaves into several round pieces. Mold the homemade tikoy to a round shape using the mouth of a glass. Place the molded tikoy on a banana leaf piece, then top it off with sweetened mongo and cheese strips.
4. Special Sweet Tikoy by Elaine Ilagan of http://www.executivegourmet.ph/ "How to Prepare Tikoy for Chinese New Year"

Ingredients: Tikoy or glutinous rice flour, Sugar, 1 cup water or more, 2 Eggs, Flour, 2 tbsp Oil

How to prepare Special Sweet Tikoy:
Mix all the ingredients sugar, water, eggs and flour. (You can still add other flavorings to make it more delicious and colorings). Set aside.
Pre heat round pan with oil.
Dip the tikoy in the mixture and fry it within 2 minutes or until golden brown.
Put in a platter and serve immediately.
Garnish with buko, nata or sago
Going back to the roots, Tikoy or Nian Gao has several types:

Tikoy (Nian Gao) in Shanghai cuisine - the rice paste is stir-fried or added to soups.

Northern Nian Gao - Tikoy is served steamed or fried. Sometimes, the Nian Gao is stuffed or filled with red bean paste or jujube.

Fujian Nian Gao - In the southern regions of China, Nian Gao is prepared wrapped in egg or corn starch.

Jiangnan Nian Gao - the paste is sometimes served with pickled pork soup.

Cantonese cuisine - In Guangdong, Nian Gao is sweetened with usually, brown sugar. Occasionally, it is served as a pudding with rosewater bean paste.

Do you have any Tikoy (Nian Gao) recipe for the New Year to share? Tell us through the comment box below this post.

Gong Xi Fa Cai / Gong Hey Fat Choy!

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