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Tikoy recipe

Chinese New Year cake
Prep Time15 mins
Cook Time1 hr
Course: Snack
Cuisine: Chinese
Keyword: Chinese cooking, sweet cake


  • pan
  • mixing bowl
  • whisk or spatula
  • steamer


  • 2 1/4 cups water
  • 1 cup brown sugar
  • 3 c glutinous rice flour



  • Combine the water and sugar in a pan. Turn on the heat and mix until the sugar is completely melted and you have a thin syrup. Set it aside and cool down to room temperature.
  • Sift the glutinous flour into a bowl. Add the syrup into the bowl a little at a time while mixing. Make sure there are no lumps.
  • Oil your baking pan/s well. Alternately, you can line your pan/s with wax paper as removing the cake from the pan when it is cooked is not always easy.
  • Pour in the batter a little over 3/4 of the way up.


  • Prepare your steamer, make sure it is already steaming before putting the pans in.
  • Place the pans in the steamer and cook for an hour. If you have a cheesecloth you will want to cover the pans with it before putting the lid of the steamer so that no liquid will drop into the batter.


  • Remove the pan/s from the steamer and leave it out to rest and set. Don't get tempted to pry it off. It will shrink as it turns cooler. This will take around 2 hours.
  • Once you have removed the cake/s from the pan, put it in a container and chill in the refrigerator for at least 3 hours, longer is better. like overnight.
  • In the morning the tikoy will be ready to slice, fry, and serve. :)