Tikoy Turon for Chinese New Year

2014 is Year of the Horse in the Chinese Calendar and New Year starts on January 31, 2014. Many Filipinos including myself have Chinese ancestry which is evident in our culture, language, and specially food. For me it's that time of the year to make tikoy.

I have made and written about tikoy before here and here. A few years ago I read on an online Philippine newspaper, slices of tikoy prepared turon-style which is an interesting take on a favorite Filipino sweet treat but I have forgotten to try it. I should have made sooner because the combination of crunchy spring roll wrapper and soft sticky slightly sweet tikoy filling is simply delightful, not to mention addicting.  

Tikoy Turon

tikoy, homemade or store bought
Filipino spring roll wrapper (no substitute)
butter or light olive oil 

• Cut tikoy into 5 inch long x ½ inch thick sticks. Wrap each in spring roll wrapper. Cut into 2 pieces. Heat butter or oil in a skillet and shallow fry until golden brown on all sides. Serve immediately.

Homemade Tikoy

dark brown tikoy
8 ounces sweet rice flour
¾ cup muscovado or fine raw sugar
¼ teaspoon fine sea salt
11/3 cups water
½ tablespoon pure vanilla extract

• Mix sweet rice flour, sugar, and salt. Add 2 cups water, mix well. Slowly add the remaining water and vanilla extract. Grease an 8 x 4 inch loaf pan. Pour the sweet rice mixture and place on a steamer. Steam on medium heat for 2 hours. Refrigerate until firm.

flavored tikoy
2 ½ cups sweet rice flour
1 ¾ cups water
1 cup sugar
flavor essence such as buco pandan, mango, or jackfruit

• Mix all ingredients until smooth. Grease an 8 x 4 inch loaf pan. Pour the sweet rice mixture into the prepared pan and place on a steamer. Steam on medium heat for 2 hours. Refrigerate until firm.