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 the Tikoy 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.
Creative Tikoy Recipe
Today, I’m sharing a really simple and creative Tikoy Recipe, adapted to the Filipino taste buds. This is best for your leftover tikoy and is actually one of the creative ways to enjoy Tikoy for Chinese New Year .
It’s called Tikoy sa Latik, patterned after our Filipino 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 when I was looking for what to do with leftovers Chinese food 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!
Ingredients
- 2 small box of Tikoy cut in small squares
Latik
- 2 cups Coconut Cream
Arnibal
- 2 cups dark brown sugar
- 2 cups water
Instructions
- 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 your Tikoy sa Latik and enjoy!
- (PS, be careful, its hot!)
Ingredients
- 2 small box of Tikoy cut in small squares
Latik
- 2 cups Coconut Cream
Arnibal
- 2 cups dark brown sugar
- 2 cups water
Instructions
- 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 your Tikoy sa Latik and enjoy!
- (PS, be careful, its hot!)
Happy Chinese New Year! Wish you luck in the Year of the Dog!
