Tikoy time! Happy new year!

As the lackluster rabbit is about to hop away to quiescence, the passionate dragon rises to fire up 2012. Spark your year with lucky tikoy (nian gao). Yeah, the Chinese say it’s better to give and receive tikoy in celebration of the Chinese new year!

The glutinous rice cake of Chinese origins is well-received in the Philippines. Its assimilation into the Filipino culture is a result of the Chinese diaspora in the country. Tsinoys as well as Pinoys troop to the stores every new year.

Because tikoy is so good, the cakes are  available all throughout the year, be it the traditional white or brown (sugar) tikoy or the newer flavored tikoy, like ube and pandan. Find them at Chinese delicatessen stores around Binondo.

Sliced into strips, dipped into beaten eggs and then fried, tikoy makes a delicious snack or dessert.

Kung hei fat choi! Cheers to the Year of the Water Dragon!

*The 2012 Dragon Year officially starts on the 23rd of January.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012