The Chinese New Year is coming up again and if you’re like me, who have generous Filipino-Chinese friends, bosses, or colleagues, you’ll have dozens of Tikoy in the refrigerator before the end of February. They love giving away this sticky and sweet glutinous rice as a symbol of prosperity and abundance.

We usually have them traditionally on the Chinese New Year (Lunar New Year) but we always 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 glutinous dessert in the Southern Tagalog regions. The kalamay (or in this case, the tikoy) is drenched in sugar syrup then topped with latik and sweet langka. Unfortunately, I have no Langka today, but it’s 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. You can have a choice of different colors and flavors. Eng Bee Tin has several. There’s also ube, pandan, sweet corn, and even munggo flavored tikoy.

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. In reverse, you can also use this recipe for Kalamay sa Latik!

how to prepare tikoy recipe

Tikoy sa Latik Recipe

Category: Dessert, Food

tikoy sa latik -tikoy recipe


  • 2 small box of Tikoy cut in small squares
  • 2 cups Coconut Cream
  • 2 cups dark brown sugar
  • 2 cups water


  1. 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.
  2. Prepare your arnibal or sugar syrup by mixing water and sugar in a pan. Allow to boil till syrupy.
  3. 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.
  4. Serve and enjoy!
  5. (PS, be careful, its hot!)

Happy Chinese New Year! Wish you luck in the Year of the Dog!

April Bewell

I am a mom blogger and a freelancer. As a mom, I believe that everything doesn't have to perfect to be wonderful. Sometimes life can be chaotic and we all need a little help now and then. I'm here to help with the mom blues. Aja!

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