These four variations of tikoy: langka, samalamig, panusta and tablea, promise a delicious journey through the tradition and innovation of this beloved Chinese New Year treat.
Dissolve sugar completely in hot water. Add tablea. Set aside to cool.
In a bowl, mix glutinous rice flour and salt until well combined.
Add sugar mixture and start slowly pouring remaining water a little at a time into a smooth batter.
Grease a container with oil.
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.
Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.
Heat dark brown sugar in a pan until caramelized and melted.
Dissolve the sugar completely in hot water. add melted sugar. Set aside to cool. Add pandan and vanilla flavorings, mix well.
In a bowl, mix glutinous rice flour and salt until well combined.
Add sugar mixture and start slowly pouring the remaining water a little at a time into a smooth batter.
Grease a container with oil.
Pour batter into a container. Place in steamer covered with a 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.
Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.
Dissolve panutsa completely in hot water. Set aside to cool.
In a bowl, mix glutinous rice flour and salt until well combined.
Add sugar mixture and start slowly pouring the remaining water a little at a time into a smooth batter.
Grease a container with oil.
Pour batter into a container. Place in steamer covered with a 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.
Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.
Dissolve the sugar completely in hot water. Add langka. Set aside to cool.
In a bowl, mix glutinous rice flour and salt until well combined.
Add sugar mixture and start slowly pouring the remaining water a little at a time into a smooth batter.
Grease a container with oil.
Pour batter into a container. Place in steamer covered with a 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.
Remove cake from pan with an oiled knife, cover in plastic wrap and refrigerate overnight. Cook as desired.
Servings 0