The Chinese New Year is coming up again and if you’re like me, you’ll have dozens of Tikoy in the refrigerator before the end of February.
We usually have them traditionally on the Chinese New Year but we have so much leftover and we have found new ways of enjoying the Tikoy.
Today, I’m sharing a really simple Tikoy Recipe, adapted to the Filipino taste buds. It’s called Tikoy sa Latik, patterned after Kalamay sa Latik, a specialty dessert in the Southern Tagalog regions. The kalamay is drenched in sugar syrup then topped with latik and sweet langka. Unfortunately, I have no Langka today, but its okay. The tikoy recipe can stand on its own. Maybe you can also add those colored sago for a more festive look.
I learned this Tikoy recipe last year at the Ifoodala Food Group in Facebook and its been a hit at home so I’m making them again this year.
It’s really good and super easy! The smell of the latik was super awesome as I was making this. My little one, who is not feeling so good today mustered the strength to ask what I was cooking, thank goodness.
- 2 small box of Tikoy cut in small squares
- 2 cups Coconut Cream
- 2 cups dark brown sugar
- 2 cups water
- Prepare the latik by gently simmering the coconut cream. Latik is created when oil is separated from the cream and the cream becomes curds. Watch it when it begins to boil so your latik will not burn. I tried creating this using canned coconut cream before but it did not have as many latik as I expected. Set the latik aside.
- Prepare your arnibal or sugar syrup by mixing water and sugar in a pan. Allow to boil till syrupy.
- Add the Tikoy to the boiling arnibal and stir for about 3 minutes or until TIkoy is done. Do not overcook or the Tikoy will melt.
- Serve and enjoy!
- (PS, be careful, its hot!)
Happy Chinese New Year! Wish you luck in the Year of the Dog!