Chinese New Year is just around the corner and more than lucky charms, I am more interested in Chinese food like Tikoy. I loved this ever since high school but it’s just lately that I’ve perfected the way tikoy should be cooked.
The top secret ingredient flour! Most just use beaten eggs to dip uncooked tikoy on. Here’s how to achieve a crunchy tikoy with a crust:
1. Roll the tikoy on a plate thinly dusted with flour
2. Dip it into the beaten eggs, and fry in hot oil, medium heat
3. Serve hot with your favorite hot tea
Another good recipe is Tikoy Fritters.
Tuck tikoy in spring rolls or lumpia wrapper, just substitute sliced tikoy for the usual bananas and follow the same recipe for banana fritters or turon. You may add some fresh jackfruit or langka.
Good luck in the kitchen mommies!
