Lumpiang tikoy with nutella (I made some for my leftover tikoy)
'Kung Hei Fat Choi'...Spring festival, or what is more known as the Chinese New Year, is considered one of the most important events in China. The celebration is based on the lunar calendar, so that the first day of the lunar year marks the Chinese New Year. Thus, the event falls between late January to early February. The celebration begins on the eve of the lunar new year and continues on until the fifth day of the lunar calendar's first month. Next will come the lantern festival. This year Chinese New Year falls on February 3; the Year of the Rabbit.
'Tikoy' Nián gāo, Year cake or Chinese New Year's cake is a food prepared from glutinous rice and consumed in Chinese cuisine, traditionally it is most popular during Chinese New Year. It is considered good luck to eat.
Since I'm here in USA and it's hard to find here 'the ready made Tikoy'. So instead i made my own..Made from Scratch..enjoy!! I love Tikoy and I miss it since Binondo was close to our hometown before
Here's the recipe
3 cups sweet rice or malagkit na bigas
1/2 panocha or 1 cups brown sugar
1/2 teaspoon salt
1 cup sugar (white)
2 1/2 water
2 teaspoon cornstarch
cooking oil
sesame seeds
dates (optional)
Procedure
1. First Soak (ibabad ang malagkit na bigas with 1 cup of water sa blender hanggang sa lumaki or ma-drain un water) then another 1 cup of water to grate until it becomes sticky ( or pinong pino na un bigas sa blender)
2. Place in a bowl and mix sugar, salt, corn starch and panocha..stir it until so sticky and you can add a litte water if its too sticky
3.Spray a round baking pan with oil spray and place on a steamer
4. Steam on medium heat for 1-2 hours
5. Refrigerate until firm. Slice thinly and dip in beaten egg before frying and( if you want more sweet ..roll in a plate of sugar before dip in beaten egg and fry it)..enjoy!!
for panocha
boiled water and drop panocha until the panocha is melting and continue stirring and pour in a sweet rice mixture
