Tikoy for New Year

When I was still a kid, my auntie usually send us a box of tikoy for the Chinese New Year. I still remember the oily and sticky tikoy on my plate during breakfast. This memory of the yummy tikoy compelled me to buy some of it last Chinese New Year.

Just like the majority of Filipinos, my family only celebrates the New Year of the Gregorian Calendar. The New Year of the Chinese Calendar is just an ordinary day for us. But this doesn't mean we shun eating popular Chinese New Year delicacies. We love Chinese food, especially tikoy.

Tikoy or Nian Gao is the most sought of food every Chinese New Year and many people queue just to buy from Eng Bee Tin and other food shops in Binondo Chinatown. Ongpin Street is crowded with vendors who only sells tikoy.

Aside from hopia, Eng Bee Tin is also popular for its tikoy. However, I already tasted their tikoy that's why I decided to buy a box of tikoy from Eng Ho. I already posted about Eng Ho when I talked about their mamon cake.
Tikoy from Eng Ho Bakeshop

I bought the medium sized tikoy for 180 pesos. That tikoy is for my family and siblings. The small sized tikoy, which costs 60 pesos, is for my beloved. I bought the small sized tikoy not from Eng Ho but from Filipino-Chinese vendors who set up shop along Ongpin Street.
Black and white tikoy

The large tikoy is white because its ingredient is white sugar while the smaller tikoy's ingredient is the brown sugar.

My mother sliced the tikoy into strips and mixed it with beaten egg. She then fried it. The final product is this:
Cooked tikoy


Belated happy New Year to my Chinese-blooded friends. Hope you liked my tikoy.


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