Comments on: Nian Gao (tikoy), a Chinese New Year tradition http://casaveneracion.com/nian-gao-tikoy-a-chinese-new-year-tradition/ Family, food, photography Wed, 15 Feb 2012 17:34:55 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Grape-flavored mochi — Food tripping http://casaveneracion.com/nian-gao-tikoy-a-chinese-new-year-tradition/comment-page-1/#comment-86371 Grape-flavored mochi — Food tripping Wed, 04 May 2011 10:34:03 +0000 http://feastasia.net/?p=401#comment-86371 [...] is a Japanese pounded glutinous rice cake, very much like the Chinese nian gao (or what we call tikoy) and it is also associated with the New Year celebration. Mochi is made into confectionery called [...] [...] is a Japanese pounded glutinous rice cake, very much like the Chinese nian gao (or what we call tikoy) and it is also associated with the New Year celebration. Mochi is made into confectionery called [...]

]]> By: Sharon http://casaveneracion.com/nian-gao-tikoy-a-chinese-new-year-tradition/comment-page-1/#comment-64941 Sharon Thu, 21 Oct 2010 17:12:49 +0000 http://feastasia.net/?p=401#comment-64941 My family has a deep liking for tikoy! We look forward to chinese new year so we're able to stock up on tikoy. We cook ours quite sinful really. We add a thin slice of cheddar cheese to the tikoy as it's coated with egg and friend. When about to be eaten, we smear butter then dredge it with condensed milk. The calories are deadly but we never seem to care when it comes to eating tikoy. Try it...it's so delish! My family has a deep liking for tikoy! We look forward to chinese new year so we’re able to stock up on tikoy. We cook ours quite sinful really. We add a thin slice of cheddar cheese to the tikoy as it’s coated with egg and friend. When about to be eaten, we smear butter then dredge it with condensed milk. The calories are deadly but we never seem to care when it comes to eating tikoy. Try it…it’s so delish!

]]> By: Grape-flavored mochi | Discovery http://casaveneracion.com/nian-gao-tikoy-a-chinese-new-year-tradition/comment-page-1/#comment-64940 Grape-flavored mochi | Discovery Mon, 21 Jun 2010 08:23:51 +0000 http://feastasia.net/?p=401#comment-64940 [...] is a Japanese pounded glutinous rice cake, very much like the Chinese nian gao (or what we call tikoy) and it is also associated with the New Year celebration. Mochi is made into confectionery called [...] [...] is a Japanese pounded glutinous rice cake, very much like the Chinese nian gao (or what we call tikoy) and it is also associated with the New Year celebration. Mochi is made into confectionery called [...]

]]> By: florisa http://casaveneracion.com/nian-gao-tikoy-a-chinese-new-year-tradition/comment-page-1/#comment-64939 florisa Sun, 07 Feb 2010 12:33:57 +0000 http://feastasia.net/?p=401#comment-64939 the freshly made tikoy are more like kalamay. southern talagogs has it. difference is kalamay is not steamed, they are cooked like halayang ube. sweet and gooey. the freshly made tikoy are more like kalamay. southern talagogs has it. difference is kalamay is not steamed, they are cooked like halayang ube. sweet and gooey.

]]> By: A http://casaveneracion.com/nian-gao-tikoy-a-chinese-new-year-tradition/comment-page-1/#comment-64938 A Sun, 07 Feb 2010 04:05:55 +0000 http://feastasia.net/?p=401#comment-64938 Miss Connie: I have a friend who does tikoy for business. She makes fresh tikoy for herself and guests... :p However, I read your Wikihow link for tikoy. The recipe is pretty good, so you can try that. It's actually very easy. When you make it though, and you let it air dry, in one or two days it will turn into the commercial tikoy we're all familiar with (hard and waxy looking)--you can give it out as gifts, vacuum packed or with cling film. Adding dallops of peanut butter, or sweetened monggo will make it extra special. Some flavour it with pandan or strawberry. Fancy Chinese restaurants (such as the Inquirer link u gave) sell fresh tikoy, but it's not worth your money. If you're on a low-fat diet, the recipe is good because it requires no egg or frying. Miss (?) EmyM: Fresh tikoy is very sticky. Like "kulangot ng intsik" from Baguio, but not as sweet, and very warm. Miss Connie's link on tikoy is good. If you have Chinese guests or would like to impress, line the bottom of the pan with dried or glazed fruits -- dates, cherries, raisins, dried cranberries, nuts, etc--in a decorative manner. When the tikoy is inverted, it will look very good. Eight different types of nuts and dried fruits are traditional. Miss Connie: I have a friend who does tikoy for business. She makes fresh tikoy for herself and guests… :p However, I read your Wikihow link for tikoy. The recipe is pretty good, so you can try that. It’s actually very easy. When you make it though, and you let it air dry, in one or two days it will turn into the commercial tikoy we’re all familiar with (hard and waxy looking)–you can give it out as gifts, vacuum packed or with cling film. Adding dallops of peanut butter, or sweetened monggo will make it extra special. Some flavour it with pandan or strawberry. Fancy Chinese restaurants (such as the Inquirer link u gave) sell fresh tikoy, but it’s not worth your money.

If you’re on a low-fat diet, the recipe is good because it requires no egg or frying.

Miss (?) EmyM: Fresh tikoy is very sticky. Like “kulangot ng intsik” from Baguio, but not as sweet, and very warm.

Miss Connie’s link on tikoy is good. If you have Chinese guests or would like to impress, line the bottom of the pan with dried or glazed fruits — dates, cherries, raisins, dried cranberries, nuts, etc–in a decorative manner. When the tikoy is inverted, it will look very good. Eight different types of nuts and dried fruits are traditional.

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