“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 but my most favorite is the one from Gumaca because of its milky, creamy, salty-sweet taste and smooth texture. It’s beautifully wrapped in a dried anahaw leaves. The smell of the dried anahaw leaves gives more aroma to the tikoy.”
However nowadays, Quezon tikoy are being sold in plastic wrappers or sold in plastic tubs to prolong shelf life and easy packaging since anahaw leaves are not available in the metro. Anahaw leaves packaging can make your Quezon Tikoy authentic in flavor and special.
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*
*adjust to your sweetness preference of up to 2 cups sugar
1. In a large bowl, combine all ingredients thoroughly. Strain if needed to refine batter. Mix it well until smooth.
2. Pour the batter to a greased (oil) pan about 10 inches in diameter and 2 inches thick.
3. Prepare steamer and let water boil first before starting to steam tikoy.
4. Steam for 45 minutes or until done.
5. 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.
6. Once tikoy is cooked, remove it from steamer and let cool on a wire rack.
7. Transfer into clean plastic tubs if you plan to sell it and cover tightly.
8. Serve and enjoy! Keep it refrigerated to prolong shelf life.
Cook Notes: According to DOST, traditional Tikoy shelf life can last from 1 day to 1 week only. It depends on prevailing humidity on the area. With the addition of glycerol and pottasium sorbate, shelf life can be extended to 3 months.
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