Lunar New Year is the season for tikoy, the sweet and sticky rice cake also known as nian gao (年糕). While it’s ready to eat as is, many families like their tikoy egg-dipped and pan-fried. Others wrap it inside lumpia, sometimes with a wedge of cheese or langka (jackfruit).
This recipe transforms tikoy into bite-sized nuggets coated in a sesame-panko crust, creating a satisfying contrast of textures: crunchy outside, chewy inside. It’s a fun treat reminiscent of buchi or jiandui, the Chinese sesame balls made with glutinous rice flour, but chewier and sweeter.
Any tikoy variety works well in this recipe, though brown tikoy's complex sweetness particularly enhances these crispy bites.
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