Happy Chinese New Year! You know what I’m looking forward to every Chinese New Year? It’s time for tikoy (or nan giao) once again. I love the sweet and chewy combination. Sometimes, though, I get sawa because it’s oily, sliced-tikoy-dipped-in-egg-then-fried, that’s the way tikoy is cooked until Nanay and I discovered more tikoy recipes.
Lumpiang Tikoy with Cheese
Sweet, salty and crunchy, yummy gooeyness! I used Eng Bee Tin’s Brown Tikoy, Gwen loves this because she thought she’s eating cheese and chocolate because of the brown tikoy. Others call this Tikoy Cheesesticks.
If you like Ube and Cheese combination just like Eng Bee Tin’s hopia, you can use an ube-flavored tikoy plus cheese.
Nanay used to cook tikoy this way. Slices of tikoy wrapped in lumpia wrapper. But other recipes I know includes adding langka to resemble turon. I also came across one recipe that includes slathering a dollop of Nutella before wrapping.
Just cook the slices of tikoy the usual way, dipped in egg and fried. Before serving, add a scoop of vanilla ice cream and a drizzle of chocolate syrup.
Any other yummy tikoy recipes you’ve tried?