Panko-Crusted Tikoy Sticks

I am a tikoy addict.  I posted my first tikoy feature here and even shared some trivia about this sticky snack, so this will be a quick post as we welcome the Chinese New Year.  This 2013, the first day of the Year of the Water Snake falls on February 10.

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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