Five Creative and Delicious Recipes For Leftover Tikoy

Quick! What’s the first word that comes to mind on Chinese New Year?

 

TIKOY!

 

Also called “nian gao,” these sticky, white (sometimes brown) discs of glutinous rice are commonly gifted to family members, friends, customers, and business associates shortly before Chinese New Year. Heck, you can even make your own, if you’re feeling up to it.

 

Eating them is supposed to bring you luck because their name sounds like “higher year” in Mandarin. Furthermore, they supposedly make good fortune stick to you. (Sticky on sticky, get it? No? Okay, never mind.)

 

In the CNY aftermath, though, you might find yourself with one box too many. Sure, deep-fried, battered tikoy is delicious. Not if you have to eat it for two weeks straight, however.

 

Fortunately, there are a few inventive variations for cooking tikoy. Here are some you can try, should you get sick of eating it the usual way:

 

STEAMED NUTELLA SANDWICH

(via swirlingcoffee)

 
STEAMED NUTELLA SANDWICH

Image Credit: swirlingovercoffee.com

 

One chunk of plain tikoy

1-2 tablespoons of Nutella spread or any other chocolate hazelnut spread

 
  1. Slice the tikoy into two or three layers.
  2. Spread a tablespoon of Nutella between each layer.
  3. Finally, steam for three minutes. Serve.
 

TIKOY BIBINGKA

(via theasianparentphilippines)

 
TIKOY BIBINGKA

Image Credit: Youtube

 

Tikoy

Sweetened Monggo(mung beans)

Sugar

Banana Leaves

 
  1. Cut the banana leaves into several round pieces.
  2. Use a glass to mold the homemade tikoy into rounds.
  3. Place the tikoy on a banana leaf piece, and then top with sweetened monggo and cheese strips.
  4. Steam for about ten minutes, or until the a toothpick inserted in the middle comes out clean.
 

STICKY PEANUT AND CHEESE STICKS

(via theasianparentphilippines)

 
STICKY PEANUT AND CHEESE STICKS

Image Credit: theasianparent

 

Tikoy

Cheese

Nuts, crushed

Eggs, beaten

Lumpia wrapper

Cooking oil

 
  1. Cut tikoy and cheese into strips.
  2. Dip in beaten eggs, and then roll among the crushed nuts.
  3. Roll up each tikoy and cheese strip in a lumpia wrapper. Fold sides and seal carefully.
  4. Heat oil in a pan.
  5. Deep-fry the lumpia sticks until golden brown, working in batches if necessary. Serve.
 

GINATAANG TIKOY (TIKOY-COCONUT MILK PUDDING)

(via theasianparentphilippines)

 
GINATAANG TIKOY (TIKOY-COCONUT MILK PUDDING)

Image Credit: theasianparent

 

Tikoy

Saba banana

Pandan leaves

Coconut milk (or gata)

Sugar

Salt

Water

 
  1. Boil water.
  2. Add pandan leaves, sugar, and a pinch of salt.
  3. Pour in coconut milk.
  4. Bring these ingredients to a boil. Slice the bananas and cube the tikoy while waiting.
  5. Once the coconut milk mixture boils, remove the pandan leaves. Add the sliced bananas and tikoy cubes.
  6. Mix well for 15 minutes, or until the bananas are fully-cooked.
  7. Serve.
 

TIKOY TOTS

(Via Pepper.ph)

 
TIKOY TOTS

Image Credit: Pepper.ph

 

500g tikoy

1 cup flour

1 liter canola oil, for frying

 

For the filling:

300g pork, ground

3 pcs garlic cloves, finely minced

2 tsp ginger, finely minced

3 tbsp garlic chives, chopped

2 tbsp brandy

½ tsp sesame oil

1 tsp white vinegar

1 tbsp oyster sauce

½ tsp salt

 

For the breading:

1 cup chicharron (pork rinds), roughly chopped

1 cup panko breadcrumbs

1 cup flour

4 eggs, lightly beaten

 

For the dipping sauce:

2 tbsp chiu chow chili oil

¼ cup vinegar

¼ cup soy sauce

2 tbsp sugar

2 tbsp sesame oil

 
  1. First, prepare the tikoy wrappers. Begin by cutting tikoy into 22 1-cm. x 4-in. slices.
  2. Flour a clean surface. Next, knead a tikoy slice until it forms a smooth ball. Finally, roll it out until it resembles a gyoza wrapper.
  3. Repeat with the other slices.
 

For the filling:

  1. Mix all filling ingredients together. Knead until well combined.
  2. Make small, coin-sized patties out of the mixture. Fry one patty and taste it. Adjust the seasoning accordingly.
  3. To assemble, place a spoonful of filling in each tikoy wrapper. Roll up, fold the sides, and seal.
  4. Repeat until all the filling and wrappers are used up.
 

For the breading:

  1. Mix chicharon and panko breadcrumbs together in a bowl.
  2. Place the flour and eggs into two separate bowls.
  3. Dredge each tikoy parcel in flour, dip into the beaten egg, and then roll in the breadcrumb chicharron mixture.
  4. Once each parcel is coated, re-dip in egg and re-roll in the breadcrumb mixture.
  5. Chill for at least one hour to firm up.
 

To serve:

  1. Heat oil in a deep-fryer. Test its temperature by sprinkling some loose breadcrumbs in. If they bubble, the oil is ready.
  2. Turn down heat and add in a few tikoy tots.
  3. Remove the tots when their breading turns golden brown and crunchy.
  4. Sprinkle with salt while hot. Serve with dip.
 

Happy Eating!

 
Serena Estrella

Serena joined Remit back in 2016, and has tormented its Marketing Head constantly ever since. To get through the rigors of writing about grave concerns like exchange rates, citizenship requirements, and PH-AU news, she likes to blast Mozart, Vivaldi, ONE OK ROCK, and Shigeru Umebayashi in the background. She does a mean Merida voice in her spare time too.

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