Tikoy Special

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

1. Combine mochiko, brown sugar and salt in a mixing bowl. 
2. Add vanilla and half of the water. Begin mixing and blend it well. 
3. An old-fashioned eggbeater will do the trick, but you can always have an electric mixer to do the job.
4.  Keep on adding water slowly while mixing. 
5. Continue beating until the mixture is smooth. 
6. Spray a round baking glass dish with cooking spray. 
7. Pour mixture into the glass dish. 
8. Place glass dish into steamer pot and steam for one to two hours. 
9. Replenish the water of the steamer as needed. The tikoy is cooked when it is firm to the touch.
10. 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.