Tuesday, January 24, 2012

Kung Hei Fat Choi : Tikoy !

Whether you're Chinoy (Chinese-Filipino) or pure Filipino, you've got to have that Tikoy on Lunar New Year celebration. Tikoy or Nian Gao was brought in the Philippines by Fukien immigrants from southern China. It is made from glutinous rice(ground) mixed with water and sugar (white makes white tikoy and brown sugar makes brown tikoy).  According to Chinese custom, its sweet taste and sticky texture enough to keep the Kitchen God's mouth shut, which will bring good luck and prosperity to the whole family. Eating Tikoy also symbolizes adhering family for the coming year.

Tired of the conventional dipped in egg then fried, I thought i'd add a little twist...



Coconut-Sesame Tikoy

1 small box Brown Tikoy, sliced 
2 large Eggs, beaten
1/2 cup Desiccated Coconut
1/2 cup Sesame seeds
oil for frying












Procedure

Place beaten egg in a bowl. In a shallow plate, combine desiccated coconut and sesame seeds.

Dip Tikoy in egg then coat with coconut mixture. 

Fry until light brown.










Food Notes :

1. It goes well with hot peppermint tea !





2 comments:

  1. Oh, this is very popular here in Malaysia. It's called Kuih Bakul in local Malay language or 'Lin-ko' in Cantonese. I love this sliced it thick and sandwich it with slices of yam and sweet potato and then dip in batter and fried. Superb tea snack!

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