What is Chinese New Year in the Philippines without the traditional tikoy on the table? Tikoy or Nian Gao is sticky rice cake that is believed to bring good fortune when consumed during Chinese new year.
At home, we've always cooked tikoy the old-fashioned way - that is slice them thinly, dip in beaten egg and then fry (each side for about 2 minutes). It's a filling and delicious snack enjoyed with a cup of tea or coffee although most of the time, I prefer to partner it with softdrinks.
Anyway, my colleague recently showed me another way of cooking tikoy and that is to do it ala Turon way. The process is actually very simple:
1. Slice the tikoy into desired size. Personally, I don't want it too thick so I made it about 1/2 inch and long just enough for it to fit nicely into the lumpia wrapper.
2. Wrap the tikoy in lumpia or spring roll wrapper together with a slice of jackfruit (langka). You can add macapuno or peaches for an extra fruity-sweet kick.
3. Deep fry until golden brown.
The taste of jackfruit blends sweetly with the sticky rice and I'd say I wish I had known this method earlier. As a variation I also tried topping it with ice cream (Tikoy-Turon ala Mode) and the kids love it.
I think we've going to have tikoy more frequently at home now.