Cook This: Use Your Leftover Tikoy in Our Ginataan RecipeFebruary 1, 2017
Chinese New Year is synonymous with a number of things: trips to Binondo, get-togethers with the family, and most importantly, boxes and boxes of tikoy. Also known as nian gao, the rice cake is typically sliced, battered and fried into a sticky sweet treat that springs back beneath the teeth as you chew. But we get it. You can only have so many pan-fried slices before getting sick of the stuff and bidding it good riddance for another 365 days… only to find out you’ve still got a number of unopened boxes to go through in the pantry.
Fret not; we’re here to showcase just how versatile tikoy can truly be. With its glutinous rice backbone, it’s only natural for tikoy to take well to Filipino flavors.
Here, we use the rice cake to pay homage to the Filipino merienda, ginataan. Though traditionally a warm “soup” with coconut milk, this deconstructed version turns it into a visual delight of fruit and various pudding cubes served with a warm coconut sauce to marry all flavors together. Channel your inner pastry chef as you arrange each component on a plate, just as a painter would on a blank canvas, before pouring on a pure white elixir with the tropical essence of coconut. Regardless of how it looks, you get all the coconut-y creaminess and vibrant burst of fruit as in traditional ginataan, but with the crispness from the frying process to add variation in texture. Holiday or not, this is an excellent way to shake up your tikoy recipe repertoire.
Yield: 3 portions
Time: 4 hours
Ingredients: cheese custard
- 1 egg
- 20g sugar
- 40g Quickmelt cheese, grated
- 100g evaporated milk
- 70g condensed milk
- 1 salted egg yolk, grated fine
- pinch of salt
INGREDIENTS: black rice
- ½ cup glutinous violet rice
- 1 cup water
- 1 tsp salt
- 2 tbsp sugar
Ingredients: coconut sauce
- 400ml coconut cream
- 200ml water
- 1 tbsp cornstarch
- 1 tsp salt
- ½ cup sugar
INGREDIENTS: to finish
- 3 slices tikoy, about 1.2″ x 8″ in size
- ¼ cup flour
- 2 pcs saba banana, cubed 2cm x 2cm x 2cm and fried
- 1 pc mango, cubed 2cm x 2cm x 2cm
- 90g langka, separated into chunks
- miniature tapioca balls (sago), cooked
- mint leaves, picked
Procedure: cheese custard
- Preheat oven to 180˚C (375˚F).
- Whisk egg, sugar, and grated Quickmelt cheese until completely combined.
- Whisk in the evaporated milk, condensed milk, salted egg yolk, and salt.
- Place in a greased mold. (A large llanera will work well for this.)
- Place in a larger pan filled with hot water and bake for 45–50 minutes, or until the middle of the custard jiggles.
Procedure: black rice
- Rinse rice in water and drain.
- Mix rice with one cup of water and salt. Cover and steam until cooked.
- Once cooked, add the sugar and mix through.
- Place in a greased mold (try a rectangular microwaveable container for this), cover with cling wrap, press down, and place a heavy weight, such as a can on top. Refrigerate for at least three hours.
- Once cool and set, cut into cubes with a sharp knife.
Procedure: coconut sauce
- In a small sauce pan, mix coconut cream, sugar, and salt together and bring to a boil.
- Make a slurry with water and cornstarch and whisk into the coconut cream mixture in the pan. Let the mixture boil and cook until slightly thick.
- Keep warm.
- Heat up oil in a pan.
- Dredge tikoy in flour and pan-fry until golden brown.
- Remove and place each piece onto its own plate.
- Arrange cubes of cheese custard, black rice, mangoes, langka, fried saba bananas, and tapioca balls on top. Garnish with mint leaves.
- Pour coconut sauce around tikoy. Serve.