As a Filipino-Chinese, we get to enjoy this traditional glutenous delight every Spring Festival, or the Chinese New Year. Here we have our large white tikoy, and regular 1-kilo brown tikoy.
You know, you can actually eat this straight from the pack since this was already cooked by steaming. But where's the fun in that, right? =) Which now brings me to this crunchy tikoy snack.
Panko bread crumbs
Cut the tikoy in thick sticks.
Heat oil in a pan, or use deep fryer.
Dredge in flour, dip in egg, then coat with panko.
Fry until golden.
Place on tissue to absorb excess oil and cool for a few minutes.
The girl can't wait for it to cool and decided she'll be "a dog" and bite off a piece from the edge of the crunchy tikoy stick! =)
I found out, after cooking at 5pm last weekend, this panko-custed tikoy is still crunchy until 7pm! I just left them on a plate at room temperature while we prepared for dinner.
I now have 2 ways to cook crunchy tikoy:
2 - Coated in crispy panko - another scrumptious way of celebrating the coming Chinese New Year!
Click here for the other Tikoy posts:
Lumpiang Tikoy and some fun facts
Check out our festive Chinese New Year "adventure" in Chinatown last year.
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