Pre-grease with cooking spray a large, sharp knife and the cutting board for slicing the tikoy. Peel off the wrappers from the tikoy. On a large, dry cutting board, slice the tikoy rice cake in thin strips, about 2-inch length.
In a medium sized bowl with the beaten eggs, soak the tikoy strips. Make sure tikoy is coated evenly with the egg.
Over medium high heat, add the cooking oil to the large skillet or wok. After 1 to 2 minutes when oil is hot enough, pan fry the tikoy slices dipped in egg. The egg-coated tikoy should take a minute or two on each side to firm up to a crisp slice. Remove from the skillet and drain on paper towels or parchment paper to minimize the excess oil.
These are good for a snack or a side. Serve the slices warm with piping-hot tea.
Cook's comments: Here in the States, Tikoy or the Chinese rice cake can be found in Asian markets or Chinatown during Chinese New Year.Here is my easy, homemade Tikoy-Nian Gao recipe, if you prefer to make your own. Click here.
Cooking tip: My niece Tsui Chern who grew up in Singapore suggested steaming the tikoy slices in a steamer to soften them. This is an alternative to pan frying. Each slice can be too sticky to handle, though, so be sure to pre-grease the knife, cutting board and insides of the steamer for easy handling.