One such delicacy has always been a part of the Christmas holidays in the Philippines and its variant makes quite a conspicuous presence during Chinese New Year in February—the special tikoy
Serve with tikoy and mandarin oranges on the side. 1 plain tikoy, cut into finger thick strips5-6 pc lumpia wrapperslurry for securing wrapperoil for deep fryingmandarin oranges for garnishWrap tikoy with lumpia wrapper and deep fry
In the Philippines, the closest food that I could liken to mochi is tikoy. Both made from glutinous rice, tikoy and mochi almost have the same consistency
) and China (pancit, Chinese ham, tikoy). The tradition of celebrating Christmas in the Philippines embraces all the major culinary influences that have come to our shores especially those festive dishes from Spain (ham, rellenos, ensaimadas, turrones, etc
Tikoy or Nian Gao is a popular Chinese dessert made out of steamed glutinous rice. The word “Nian Gao” literally means “sticky cake” and in Chinese words it would sound like “higher year” which implies progress for the coming year that is why this food item is usually given as a gift by Chinese during … Continue reading »
