Another gift I got during the Chinese New Year was Sweet Taste Tikoy (Php169).
In contrast to Huat Kee, Tikoy was sweet! And expectedly so, since Tikoy is a rice cake made from glutinous rice and sugar.
Also, the word Tikoy, which was derived from the Hokkien/Fujian Chinese name Tee Kueh, means sweet cake!
Worldwide however, Tikoy is more popularly known by its Mandarin Chinese name, Nian Gao, which translates to sticky cake.
And it is precisely due to this sticky quality that many eat it during the Lunar New Year, for it is believed that by doing so, the family will ‘stick’ together in the coming year.
From what I gather, Tikoy can be eaten as is, but I prefer it fried. So I chill it first in the fridge to make it easier to cut.
Once sliced, I dip them in beaten eggs, then fry them in oil.
This way, they’re golden brown and crispy on the outside, yet still soft and pasty on the inside.
Yum! 😀
Life is Yummy! 
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