330 g mochiko
1 c unbleached all-purpose
2 c sugar
1/3 c milk
2 c coconut milk
2 T lard
1. Boil sugar, milk, and lard until mixture turns into a syrup.
2. Combine mochiko, all-purpose flour and coconut milk. Mix well. Add the syrup to the mochiko mixture until it turns into a thin paste. Pour the paste into a heavily-oiled cake pan.
3. Steam over high heat for 2 hours. Cool on a wire rack. Cut tikoy into slices and dip in beaten egg. Fry in hot oil.