Tikoy with Ube - Purple Yam Rice Cake for Lunar New Year
Tikoy (say 'tee-koy') is a steamed Chinese rice cake traditionally made with brown sugar and molasses. I added ube (purple yam) to my homemade steamed tikoy to give it a sweet flavor and fragrant aroma. In the Philippines, steamed cakes are gifted for the Lunar New Year for prosperity and good luck. After steaming the tikoy, we sliced and pan fried it. Each warm slice gets crisp on the outside while sticky soft inside. The yellow coating of the eggs are close in color to 'gold', a symbol of prosperity. The chewy, gummy consistency of the tikoy rice cake are supposed to make sure the luck 'sticks'. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 4.*Recipe update: I share 2 alternative ways to steam this Tikoy: On the stove-top or in the Instant Pot multicooker. The cooking time is for the traditional stove-top cooking.
Prep Time10 minutes mins
Cook Time55 minutes mins
Resting Time1 day d
Total Time1 day d 1 hour hr 5 minutes mins
Course: Appetizer, Dessert, Merienda, Snacks
Cuisine: Asian, Chinese, Filipino
Keyword: Tikoy with Ube
Servings: 4 people
Calories: 776kcal
Author: Asian in America - Elizabeth Ann Quirino
Steamer for stove-top cooking
cake pans to fit inside steamer: 7-inches or 9-inches in diameter
Instant Pot multicooker : 6 quarts or 8 quarts (if not steaming on stove-top)
- 3 1/2 cups sweet rice flour, like Mochiko
- 1/2 teaspoon salt
- 1 cup boiling water
- 3/4 cup granulated sugar
- 1 cup boiled ube (purple yam) thawed at room temperature if frozen
- 3 teaspoons ube flavoring
- 2 whole eggs beaten
- 1/4 cup vegetable oil for pan - frying
To mix the Tikoy with Ube:
To cook the Tikoy with Ube:
Prepare the steamer by filling the bottom pan with water, about 3/4 full. Cover and turn up the heat to high so water can start boiling.
Separately, pour the ube-flour mixture into a pre-greased 9-inch cake pan (or one that will fit into the steamer).I used 2 small Filipino oval llaneras, (each 4 inches in length).Place the cake pans in the steamer layer which has holes. Put this layer over the boiling water.Cover and steam tikoy for 55 minutes over boiling water.*Note: Wrap the inside cover of the steamer with a kitchen towel or cheesecloth so water droplets do not fall on the tikoy . Check the water level towards the middle of steaming to make sure it has not evaporated. Refill the water as needed.
Tikoy is cooked when it is firm and there is no more trace of liquid after steaming.Cool the cake pans of tikoy on the counter till they are at room temperature.When tikoy has cooled, cover with plastic wrap, then foil all over. Refrigerate at least 6 hours or overnight to firm up. *Note: You can cook the tikoy 2 weeks before the Lunar New Year and store it in the refrigerator till ready to pan-fry during the festivities.
To pan-fry Tikoy with Ube:
Remove the tikoy from the cake pans. Slice the tikoy into bite-sized squares or rectangle shapes (2-inches each).Dip each slice into a small bowl of beaten eggs till tikoy is coated completely. In a large skillet or wok, over medium-high heat, add the oil. When oil is hot enough in about 2 to 3 minutes, add the tikoy slices coated with egg.Pan-fry each slice for 1 to 2 minutes on each side. Turn the tikoy slices over with a turner or long chopsticks.Drain fried tikoy slices on parchment paper or paper towels to remove excess oil.Arrange slices on a serving platter. Serve warm with piping- hot tea.
To cook Tikoy with Ube in the Instant Pot:
Follow directions above for mixing the ube, flour and other ingredients.Pour the tikoy-ube mixture into a 7-inch cake pan that fits in the Instant Pot. *Note: I used the Filipino oval llanera for this recipe.Place a metal or silicone trivet in the inside of the Instant Pot.Pour about 3 cups of water into the inside pot. Water has to reach the bottom of the cake pan, just above the trivet.Close and lock the lid. Set valve to Sealing.Click Manual + High Pressure and set timer to cook for 25 minutes.When buzzer sounds to announce cooking is done, do a Quick Release.Carefully unlock and open the lid. Set the lid on a safe place on the counter.Using silicone mitts, lift handles of the trivet to take out the cake pan. Cool on the counter. When tikoy has cooled down, cover and refrigerate at least 6 hours or overnight. Slice and pan-fry according to recipe instructions above.
Notes on the Instant Pot:
It takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Read the manual for complete safety information.
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Serving: 1g | Calories: 776kcal | Carbohydrates: 150g | Protein: 8g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 2mg | Sodium: 292mg | Potassium: 106mg | Fiber: 3g | Sugar: 38g | Calcium: 14mg | Iron: 1mg