• 1 tbsp white sesame seeds
  • 1 tbsp. milk
  • 3 ¼ cups or 400 grams glutinous rice flour
  • 2/3 cup brown sugar
  • 7 oz boiling water
  • ½ cup Chinese dates, softened in water, cut in half, pits removed, or ½ cup other dried fruit or ¼ dates and ¼ cup nuts
  • Water, as needed
  • 1 tbsp vegetable oil or nonstick cooking spray
  • Special Tikoy Cooking Instructions:

     

  • Prepare the wok for steaming.
  • In a bowl, mix the boiling water and the sugar.
  • Stir constantly to dissolve. (If using peen tong, break the candy into several
  • pieces, so that it will dissolve more easily in the boiling water.) Cool.
  • Soak the Chinese dates in hot water for at least 30 minutes to soften. Another way is to place them in a bowl with water and microwave on high heat for 30 seconds.
  • Cut the dates in half and remove the pits.
  • Place the glutinous rice flour in a large bowl. Make a hole in the middle and add in the sugar and water mixture. Add the milk and begin shaping the dough.
  • Add 1 tablespoon of water to the dough at a time, until you have a smooth dough with a satiny texture.
  • Mix ½-¾ of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
  • Grease a 7 inch square cake pan with vegetable oil or non-stick cooking spray.
  • Place the dough in the cake pan and spread it out to the edges.
  • Decorate with the remaining dates, lightly pushing them into the dough.
  • Sprinkle the sesame seeds on top.
  • Steam the cake over medium-high to high heat for 45 minutes or until the edges of the cake pull away from the pan.
  • Remove the cake from the heat and cool.
  • Use a knife to loosen the edges, then remove the cake.
  • Wrap in wax paper and refrigerate overnight.