One of Quezon’s pride is its mouth-watering brown tikoy. In Macalelon Quezon, there is a festival called Tikoy Festival featuring Tikoys of different types and sizes. Tikoy in Gumaca, Quezon, Quezon, and Sariaya tastes so delicious too.
Quezon Special Tikoy Recipe
- 2 cups (16 oz.) glutinous rice flour
- 1 can (13.5 fl oz) coconut milk (fresh coconut milk also good)
- 1 can (12 fl oz) evaporated milk
- 1/2 cup grated cheese
- 1 cup condensed milk (all purpose cream or powdered milk)
- 1 egg, optional
- pinch of salt
- 1/2 cup white sugar
- In a large bowl, combine all ingredients thoroughly. Strain if needed to refine batter. Mix it well until smooth.
- Pour the batter to a greased (oil) pan about 10 inches in diameter and 2 inches thick.
- Prepare steamer and let water boil first before starting to steam tikoy.
- Steam for 45 minutes or until done.
- Do a toothpick test if it’s cook. It should come out clean when inserted in the center. Don’t forget to cover your pan with clean cloth to prevent water drippings on mixture.
- Once tikoy is cooked, remove it from steamer and let cool on a wire rack.
- Transfer into clean plastic tubs if you plan to sell it and cover tightly.
Serve and enjoy! Keep it refrigerated to prolong shelf life.
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