Chef Erika de Leon, head of the short course and lifestyle unit of Global Academy, said the humble tikoy (Chinese rice cake) can get a makeover with the addition of cashews, sweet red beans, mango and coconut sauce.
“Abundant in supply until about February, a simple tikoy dessert can get a bit too repetitious,” said de Leon.
“Getting the most out of this yearly treat takes just a creative twist,” she added.
Below is de Leon’s recipe for Cashew-crusted Tikoy with Sweet Red Beans, Mango and Coconut Sauce, which can produce eight to 10 servings.
Ingredients:
1 box 8-inch round tikoy
1 cup all-purpose flour
2 to 3 eggs, beaten
250 to 300 grams cashews, chopped
1 cup sweet red beans
2 ripe mangoes, sliced 1/4-inch thick
1 can coconut milk
2/3 cup dark brown sugar
1 1/2 tablespoons cornstarch (plus water to dilute)
Vegetable oil for frying
Procedure
1. Cut tikoy across, making 1/2-inch thick slices. Cut in half across to make rectangles.
2. Slice through the center of each rectangle and fill with red beans.
3. Dredge each piece in flour, dip in eggs and coat with chopped cashews. Set aside in the chiller.
4. Prepare coconut sauce by combining coconut milk and brown sugar.
5. Warm the coconut mil until the sugar dissolves. Add the cornstarch and heat until the mixture slightly thickens. Set aside.
6. Add vegetable oil in a pan over medium heat. Fry tikoy pieces (about three to four pieces, do not overcrowd the pan) for about two to three minutes each side.
7. Remove tikoy from the pan and place on paper towels.
To serve, smear coconut sauce onto a plate and place the tikoy on top. Garnish with mango slices.
source: www.abs-cbnnews.com
