If there’s one thing I love during the Spring Festival or Chinese New Year, its because of the food prepared especially for that day. Pansit, chicken, sweet and sour pork, and the best part? Receiving tikoy from friends! This festival makes me want to look for the best weight loss supplement around. I’ll sure gain weight after this!

Now back to the famous tikoy,

Tikoy is made up of ground glutinous rice flour, lard, water, wheat starch, and sugar. Before, there are only two types of tikoy available, the brown and white – it varies depending on the sugar used but now you can find a lot of tikoy varieties being sold like strawberry, pandan, chocolate and more.

The usual way of cooking tikoy is to dip it in egg and frying it but this evening, my uncle showed me his way of cooking tikoy – yummy crunchy tikoy:

Crunchy Chinese Tikoy

Ingredients:
1 round tikoy
lumpia wrapper
brown sugar or egg

1. Cut the tikoy lengthwise, .5″ x 2″
2. Dip it on egg OR roll in brown sugar
3. Wrap in lumpia wrapper
4. Deep fry until golden brown

Kung Hei Fat Choi!