Deep Fried Tikoy and Turon

My apologies, I feel like I haven't been paying much attention to my blog lately. I've been busy running around looking for potential job openings as well as applying for current vacancies (one possible overseas opportunity), and on top of that I got given a whole set of new books which have been keeping me quite preoccupied. 

The following recipes are for filipino snacks, (well tikoy is taken from the Chinese). I made these a couple of weeks ago, because my bf was craving for some.

Deep Fried Tikoy (recipe taken from The Best Way to Enjoy Tikoy)

Tikoy is a rice cake made up of glutinous rice, and is more commonly known as the Chinese New Year Cake. 

Man?s Basic Tikoy Recipe

300 g glutinous rice flour

300 g brown sugar

150 g corn starch

100 g vegetable oil

200 g water

½ c coconut milk 

1 can jack fruit, sliced into thin strips

spring roll wrappers

extra brown sugar on hand



Heat a big saucepan with the vegetable oil, inside a water bath (the tikoy started sticking straight away so I thought this method would be better, to prevent it from burning).









Stir in ingredients slowly and continue to stir. After mixing all the ingredients well, cook it for at least 1 hour until thick and sticky. Mine took only about 45 minutes to cook and you can tell this by noticing that the tikoy is becoming very shiny as the oil from the coconut cream is starting to come out.









Place in a tray and cool.

Recipe makes one standard round tray of tikoy.





Once the tikoy is all done, cut it into strips, with the jack fruit slices arrange onto the spring roll wrapper (as you would for a normal spring roll filling). 





Sprinkle some brown sugar on top. 









Wrap them up and deep fry them in hot oil until golden crispy!