Tián guǒ (Tikoy)
Tián guǒ (Tikoy)
Ingredients
For the Sugar Syrup
- 30 g oil
- 75 g slab sugar
- 75 g red sugar
- 130 ml water
For the Batter
- 350 g glutinous rice flour
- 140 g wheat starch
- 300 g coconut milk
- as needed water, to adjust consistency
For Assembly and Garnish
- 1 lotus leaf, soaked
- 1 red date
- as needed black sesame seeds
Instructions
- 1
Pour 30g of oil into a pan over medium heat. Add 75g of slab sugar and stir constantly until the slab sugar dissolves.
⏱️ 3 min
- 2
Add 75g of red sugar to the pan and continue to stir constantly until it dissolves. Slowly add 130ml of water.
⏱️ 3 min
- 3
Stir constantly until all the sugar dissolves completely and the mixture caramelizes. Remove the sugar mixture from the heat and let it cool completely. This will take approximately 15 minutes.
⏱️ 3 min
- 4
In a large mixing bowl, combine 350g of glutinous rice flour and 140g of wheat starch. Using chopsticks, poke a hole in the middle of the dry flour mixture.
⏱️ 2 min
- 5
Gradually pour 300g of coconut milk into the dry flour while stirring slowly with the chopsticks until a thick batter forms.
⏱️ 5 min
- 6
Gradually pour the cooled sugar syrup mixture into the batter. Gently fold the batter until all ingredients are well combined.
⏱️ 3 min
- 7
Add additional water slowly, as needed, to the batter until it reaches a consistency similar to peanut butter. Mix well.
⏱️ 2 min
- 8
Line a cake pan with soaked lotus leaves. Lightly oil the lotus leaves in the pan using a brush.
⏱️ 2 min
- 9
Slowly pour the prepared batter into the lined cake pan from a high distance to avoid creating air bubbles. Gently tap the pan to remove any remaining air bubbles.
⏱️ 2 min
- 10
Place the cake pan into a steamer. Cover the steamer with a lid and steam on medium heat for 30 to 40 minutes, or until the Tián guǒ is jiggly.
⏱️ 40 min
- 11
Once steamed, carefully remove the cake from the steamer. Add 1 piece of red date to the center of the cake and sprinkle black sesame seeds over the top.
⏱️ 2 min
Kitchen Tools
Tián guǒ (Tikoy)
For the Sugar Syrup
- 30 g oil
- 75 g slab sugar
- 75 g red sugar
- 130 ml water
For the Batter
- 350 g glutinous rice flour
- 140 g wheat starch
- 300 g coconut milk
- as needed water, to adjust consistency
For Assembly and Garnish
- 1 lotus leaf, soaked
- 1 red date
- as needed black sesame seeds
Instructions
- 1
Pour 30g of oil into a pan over medium heat. Add 75g of slab sugar and stir constantly until the slab sugar dissolves.
⏱️ 3 min - 2
Add 75g of red sugar to the pan and continue to stir constantly until it dissolves. Slowly add 130ml of water.
⏱️ 3 min - 3
Stir constantly until all the sugar dissolves completely and the mixture caramelizes. Remove the sugar mixture from the heat and let it cool completely. This will take approximately 15 minutes.
⏱️ 3 min - 4
In a large mixing bowl, combine 350g of glutinous rice flour and 140g of wheat starch. Using chopsticks, poke a hole in the middle of the dry flour mixture.
⏱️ 2 min - 5
Gradually pour 300g of coconut milk into the dry flour while stirring slowly with the chopsticks until a thick batter forms.
⏱️ 5 min - 6
Gradually pour the cooled sugar syrup mixture into the batter. Gently fold the batter until all ingredients are well combined.
⏱️ 3 min - 7
Add additional water slowly, as needed, to the batter until it reaches a consistency similar to peanut butter. Mix well.
⏱️ 2 min - 8
Line a cake pan with soaked lotus leaves. Lightly oil the lotus leaves in the pan using a brush.
⏱️ 2 min - 9
Slowly pour the prepared batter into the lined cake pan from a high distance to avoid creating air bubbles. Gently tap the pan to remove any remaining air bubbles.
⏱️ 2 min - 10
Place the cake pan into a steamer. Cover the steamer with a lid and steam on medium heat for 30 to 40 minutes, or until the Tián guǒ is jiggly.
⏱️ 40 min - 11
Once steamed, carefully remove the cake from the steamer. Add 1 piece of red date to the center of the cake and sprinkle black sesame seeds over the top.
⏱️ 2 min