Comments on: How to Cook Tikoy or Nian Gao : Sweet Rice Cake for Chinese New Year https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/ Asian cooking, culture and stories of recipes Wed, 26 Jan 2022 20:31:09 +0000 hourly 1 By: Elizabeth Q https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/#comment-1658676 Sun, 18 Mar 2018 07:11:56 +0000 http://asianinamericamag.com/?p=244#comment-1658676 In reply to RUSSELL CARINO.

Hi Russell, the whole steamed cake of tikoy is best kept in the refrigerator, covered in plastic wrap and a resealable plastic bag and stays good for 1 month. If you’ve sliced the tikoy and pan-fried it in oil, the leftover slices can keep for 2 to 3 days in the refrigerator. Keep in mind the whole tikoy is cooked with rice flour, brown sugar and water so the pan-fried slices tend to get runny after 2 to 3 days. Hope that helps & thanks for the blog visit 🙂

]]> By: RUSSELL CARINO https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/#comment-1658671 Sat, 17 Mar 2018 23:15:25 +0000 http://asianinamericamag.com/?p=244#comment-1658671 In reply to Elizabeth Q.

What’s the shelf life of tikoy? Should I leave it out or in fridge? Thx

]]> By: Elizabeth Q https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/#comment-1658282 Thu, 18 Jan 2018 19:37:53 +0000 http://asianinamericamag.com/?p=244#comment-1658282 In reply to Kiersten.

Thanks, Kiersten. Appreciate the correct Cantonese term. Good to know for future stories on tikoy.

]]> By: Kiersten https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/#comment-1658277 Thu, 18 Jan 2018 07:52:39 +0000 http://asianinamericamag.com/?p=244#comment-1658277 Hi! Sorry but I have to correct you. In Cantonese, we call tikoy “nin kou”. Nian gao is Mandarin.

]]> By: Onio https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/#comment-1616082 Mon, 08 Feb 2016 23:49:59 +0000 http://asianinamericamag.com/?p=244#comment-1616082 Try adding panko, for added crunch

]]> By: Elizabeth Q https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/#comment-615492 Sun, 02 Feb 2014 18:09:29 +0000 http://asianinamericamag.com/?p=244#comment-615492 In reply to Raymund.

Thanks, Raymund. Happy Chinese New Year to you, too. Yes, same with me, it took a while for me to find the right tikoy. If you have a Chinatown near you, or else a Singapore-Malaysian restaurant (ours nearby is “Penang”) ask if they sell during CNY. Wishes for good fortune to you and your family 🙂

]]> By: Raymund https://thequirinokitchen.com/tikoy-must-have-in-the-year-of-the-rabbit-2011/#comment-614830 Sun, 02 Feb 2014 07:26:38 +0000 http://asianinamericamag.com/?p=244#comment-614830 I so missed this! I have lots of Chinese friends back home and they give tikoys like crazy during this season

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