Drinks and Desserts

February 2, 2019
4 Ways Tikoy

DIFFICULTY: Easy
Makes 1 big cake or 2 small cakes each
Preparation and cooking time: 1 hour each


Ingredients:

TABLEA TIKOY
½ cup hot water
⅓ cup white sugar
1¼ cups glutinous rice flour
½ teaspoon salt
¼ +⅛ cup cold water
1 cup tablea, crumbled
Vegetable oil

SAMALAMIG TIKOY
½ cup hot water
⅓ cup dark brown sugar
½ teaspoon pandan flavoring
½ teaspoon vanilla flavoring
1¼ cups glutinous rice flour
½ teaspoon salt
¼ +⅛ cup cold water
Vegetable oil

PANUTSA TIKOY
½ cup hot water
⅓ cup panutsa
1¼ cups glutinous rice flour
½ teaspoon salt
¼ +⅛ cup cold water
Vegetable oil

LANGKA TIKOY
½ cup hot water
⅓ cup white sugar
1¼ cup glutinous rice flour
½ teaspoon salt
¼ +⅛ cup cold water
1 cup sweetened langka with syrup, blended smooth
Vegetable oil

Procedure:

TABLEA TIKOY
1. Dissolve sugar completely in hot water. Add tablea. Set aside to cool.
2. In a bowl, mix glutinous rice flour and salt until well combined.
3. Add sugar mixture and start slowly pouring remaining water a little at a time into a smooth batter.
4. Grease a container with oil.
5. Pour batter into container. Place in steamer covered with clean cloth. Steam for 45 minutes to 1 hour or until the edges of the cake separate from the pan. Remove from heat and cool.
6. Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.

SAMALAMIG TIKOY
1. Heat dark brown sugar in a pan until caramelized and melted.
2. Dissolve sugar completely in hot water. add melted sugar. Set aside to cool. Add pandan and vanilla flavorings, mix well.
3. In a bowl, mix glutinous rice flour and salt until well combined.
4. Add sugar mixture and start slowly pouring remaining water a little at a time into a smooth batter.
5. Grease a container with oil.
6. Pour batter into container. Place in steamer covered with clean cloth. Steam for 45 minutes to 1 hour or until the edges of the cake separate from the pan. Remove from heat and cool.
7. Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.

PANUTSA TIKOY
1. Dissolve panutsa completely in hot water. Set aside to cool.
2. In a bowl, mix glutinous rice flour and salt until well combined.
3. Add sugar mixture and start slowly pouring remaining water a little at a time into a smooth batter.
4. Grease a container with oil.
5. Pour batter into container. Place in steamer covered with clean cloth. Steam for 45 minutes to 1 hour or until the edges of the cake separate from the pan. Remove from heat and cool.
6. Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.

LANGKA TIKOY
1. Dissolve sugar completely in hot water. Add langka. Set aside to cool.
2. In a bowl, mix glutinous rice flour and salt until well combined.
3. Add sugar mixture and start slowly pouring remaining water a little at a time into a smooth batter.
4. Grease a container with oil.
5. Pour batter into container. Place in steamer covered with clean cloth. Steam for 45 minutes to 1 hour or until the edges of the cake separate from the pan. Remove from heat and cool.
6. Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.