Chinese sticky rice cake (Lin Go)(Tikoy)

Chinese Lunar New Year is coming, so today I decided to make “Lin Go ” in Cantonese, “Tikoy” in Philippine. Both sound auspicious and means ‘ reaching higher ( better) every year.

Usually, we can enjoy this sticky rice cake after steamed we need to pan- fried with beaten egg.

This is a Chinese recipe though, I bet you will find the steps-kneading, resting, and sieving similar to those as we would do it for bread and cakes.


  • 1200 grams sticky( glutinous) rice flour 
  • 160 grams rice flour 
  • 1120 grams bar sugar 
  • 800 ml water 
  • 920 ml pure coconut milk 
  • 50 grams red dates
  • egg beaten for pan-fry
  • Pumpkin seeds (optional)


Melting the sugar;

Put the sugar in a heat-proof bowl with 800 ml water, sit it over a pot of simmering water and heat until sugar is dissolved, stirring to speed it up( I suggest using indirect heating method because liquids don’t evaporate as much in directly boiling. Let the mixture cool to about 35-40 degrees C.

Sieving flour;

Sieve flours in a mixing bowl, add warm sugar mixture little by little until the mass combined together.

Kneading and resting the dough 

Knead the dough for about 5-10 minutes by hand until the flour is smooth and pliable. Cover with wet towel; let it rest for atleast one hour or more.

Final Mixing 

After resting the dough, add the remaining sugar mixture( except the very last contains any impurities).

Stretch and massage the dough in the liquid with the wooden spoon, until it starts to melt. Then add the coconut milk, stir and mix them to form a thin and smooth batter. Or you can used the stand mixer, knead on low speed until the dough and liquid are well combined, again forming a smooth batter 

Most of the bar sugar made from sugarcane, produced the traditional way contain impurities. So need to strain so they don’t sink to the bottom when adding it into the dough.


Bring water in a steamer to a boil. To make a smooth cake , pour the batter through a fine sieve into greased cake mold sit in a steamer ( I used the aluminium mold make it easier to remove the cake).In this recipe I make 4 yields  of 4×8 inches ,2 inch thick cake. Garnish the red dates on top of the cake. Cover the batter with aluminium foil to avoid dripping of water into the batter. Steam for about 45 minutes. 


Let cool to room temperature after steamed and cut into bite size then dip into the beaten egg and pan fry until lightly golden brown 

Hope you give a try for my recipe…Enjoy πŸ˜ŠπŸ™.


16 Comments Add yours

  1. Ei Gi Chakhum says:

    Looks superb Nena! Beautiful hue of orange . Simply tempting.

    Liked by 1 person

    1. Yeah because of the bar sugar I used inhance the colour

      Liked by 1 person

  2. How interesting and how beautiful!

    Liked by 1 person

    1. Thank youπŸ˜ŠπŸ™

      Liked by 1 person

  3. ohiocook says:

    Thank you fordropping by my blog.

    Liked by 1 person

    1. Welcome πŸ˜ŠπŸ™


  4. It’s pretty! Great colors.

    Liked by 1 person

    1. Thank you 😊 πŸ™

      Liked by 1 person

  5. Daal says:

    gorgeous! chinese dates on top? they look a bit like goji berries – yum! either way πŸ™‚

    Liked by 1 person

  6. So glad to see what you prepare for your upcoming festivities. Always wondered what type of dishes or treats you do. 🌹🌹

    Liked by 1 person

    1. Thank you for visiting my blog post.

      Liked by 1 person

      1. My pleasure I will be back, love to see what other culture cook and prepare especially for these festive events.
        BTW I am following you and hope you will also see something here you like

        Liked by 1 person

  7. Asian Foodie says:

    Looks so good ! 😊

    Liked by 1 person

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