Running out of ideas what food to prepare for your get-together with school friends? You may want to make a mental survey of the food you have been ogling at during special occasions. One such delicacy has always been a part of the Christmas holidays in the Philippines and its variant makes quite a conspicuous presence during Chinese New Year in February—the special tikoy.
Here's how this delicious kakanin is prepared.
You will need:
- 32 ounces mochiko (flour made from glutinous rice )
- 3 cups brown sugar
- 1/4 teaspoon table salt
- 3 tablespoons vanilla
- 5 1/4 cups water
- cooking oil
- Combine mochiko, brown sugar and salt in a mixing bowl.
- Add vanilla and half of the water. Begin mixing and blend it well.
- An old-fashioned eggbeater will do the trick, but you can always have an electric mixer to do the job.
- Keep on adding water slowly while mixing.
- Continue beating until the mixture is smooth.
- Spray a round baking glass dish with cooking spray.
- Pour mixture into the glass dish.
- Place glass dish into steamer pot and steam for one to two hours.
- Replenish the water of the steamer as needed. The tikoy is cooked when it is firm to the touch.
- Cool the tikoy for at least two hours. You may want to refrigerate it to achieve desired firmness.
Done? Almost. Give yourself a few minutes to slice and fry it with beaten eggs. Now you don't have to wait for Kung Hei Fat Choi to enjoy it.
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