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- pepper steak
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- sesame noodles
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- chicken relleno
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- cassava cake
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- braised pork hocks
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- atchara
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- sinanglay na tilapia
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- sweet and sour fish
TIKOY
1 16oz mochiko (sweet rice flour)
1 brick brown sugar
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cup water
2 tsp sesame seeds (optional)
Dissolve brick sugar in water.
Add in the flour,vanilla extract,and salt. Mix well .
Pour into a round pan and steam for about 2-2 1/2 hours.
Sprinkle top with sesame seeds .Slice and fry in 1 tbsp butter until top is brown and crunchy.Enjoy with a cup of coffee
1 Comment 0 Pings
Leave a Reply
By maggie Wed Jan 30th 2013 at 10:28 pm
My mother used to cook Tikoy on Christmas and New Year for us. She has a big steamer and she used to pour the batter of Tikoy in a cloth we called “Katsa” and steam that for 2 to 2 and half hours. She always put some grated Eden cheese on top of the batter before she steam it. Everybody like it but I’m not so much into it. Now I miss tikoy. I like to thank you for sharing your recipes in this website. May you be blessed always by the almighty.