Lunar New Year is the season for tikoy, the sweet and sticky rice cake also known as nian gao (年糕). While it’s ready to eat as is, many families like their tikoy egg-dipped and pan-fried. Others wrap it inside lumpia, sometimes with a wedge of cheese or langka (jackfruit).
This recipe transforms tikoy into bite-sized nuggets coated in a sesame-panko crust, creating a satisfying contrast of textures: crunchy outside, chewy inside. It’s a fun treat reminiscent of buchi or jiandui, the Chinese sesame balls made with glutinous rice flour, but chewier and sweeter.
Any tikoy variety works well in this recipe, though brown tikoy's complex sweetness particularly enhances these crispy bites.
Ingredients
Ingredients
- 1 pack tikoy, cut into 1-inch cubes
- ½ cup all-purpose flour
- 2 eggs, beaten
- ¾ cup panko breadcrumbs
- ⅔ cup white sesame seeds
- neutral oil, for frying
- condensed milk, for serving (optional)
Prepare breading station: Add flour to one shallow bowl, beaten eggs in another, then combine panko breadcrumbs and sesame seeds in a third bowl.
Prepare tikoy bites: Working with a few pieces at a time, coat tikoy cubes completely in flour, shaking off any excess. Transfer flour-coated tikoy to the beaten eggs, turning with a fork to coat. Let excess egg drip off before transferring to the panko-sesame mixture. Turn to coat until tikoy is completely and evenly covered in panko and sesame. Transfer to a clean plate or baking sheet. Repeat with remaining tikoy.
Fry tikoy: Heat 2 inches of neutral oil in a heavy-bottomed pot or deep skillet to 350°F (180°C).
Working in small batches, fry tikoy until crispy and golden brown all over, about 2–3 minutes. Avoid overcrowding the pan to maintain oil temperature. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or a paper towel-lined plate. Repeat with remaining tikoy.
Serve: Let cool for a few minutes before serving warm, with condensed milk for dipping if desired.
