Tikoy your fancy: New ways to cook tikoy

By Jamie Lyn Cruz-Arcega

(femalenetwork.com ) It is sometimes lamented that tikoy is fast becoming the fruitcake of Chinese New Year—and rightly so because, much like the ubiquitous seasonal brick of fruit, one can only accumulate so many boxes of tikoy before wondering what to actually do with it.

It’s a tradition to hand out these sticky rice cakes to friends and family come Lunar New Year. Tikoy is also known as Nian Gao, meaning “higher year,” and so it is consumed in the belief that it brings prosperity in the coming year. (Or in simple Pinoy logic, the sticky delicacy ensures good luck will stick with you!) And with all the many shapes, sizes and even flavors—now there’s ube, pandan, even strawberry!—it’s certainly flattering to receive more boxes than your pantry can accommodate. But then you’re faced with the dilemma of what to do with it afterwards.

Here are some suggestions on how you can put a new twist on this traditional delicacy.

LANGKA-TIKOY TURON

Tikoy and turon are both very traditional delicacies—now combined to tickle your taste buds:

1. Slice the tikoy into strips and prepare slivers of langka.
2. Wrap the tikoy and langka together in lumpia wrappers.
3. Fry until golden brown.
4. Drizzle with condensed milk for a sweet ending.

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