January 23, 2009
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Tikoy, known as Chinese New Year Pudding is made up of glutinous rice flour, wheat starch, sugar, salt and water. It’s a famous give-away to friends and relatives during Chinese New Year. The traditional way of cooking tikoy is by slicing thinly, then dip in egg and fry in oil.

This is how I cook tikoy



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8 responses to “Tikoy, My way”

  1. I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com

  2. entrepgirl says:

    hi! sure we can xlinks. i’ve already added you up! πŸ™‚

    entrepgirls last blog post..Hanging Out in the Milky Way

  3. Mira says:

    This is interesting, I never prepared tikoy this way. This is just like Turon.

    Miras last blog post..Vanishing Oatmeal Cookies

  4. Manang says:

    This is an interesting twist to the usual tikoy and I am sure this is delish! I just wish I knew how to make tikoy…
    anyway, I am all for exchanging links, so I added yours in my blogs I follow list.
    Here’s to a new year of food blogging to yah!

    Manangs last blog post..Chicken Sotanghon Soup with Ampalaya (Bittermelon)

  5. Kaylee says:

    Thanks! I’d love the link, my email is kleebre@hotmail.com!

    Kaylees last blog post..Cooking Tip: APPLESAUCE

  6. I have awarded you a Lemonade Award. Your site is very informative and great to read.

    You can pick it up at:


    Thanks for the great site!

    Ann Guffingtons last blog post..Thanks for the Lemonade Award

  7. maiylah says:

    interesting way to prepare tikoy, sis!
    kami dipped lang in scrambled egg then fried. πŸ™‚

    maiylahs last blog post..Food Friday

  8. liz says:

    @ Maiylah

    Hi sis! Thanks for taking time to visit my food blog πŸ™‚

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