To celebrate the New Year, Chinese families usually buy glutinous rice cake (locally called tikoy) to give out to friends, family and colleagues.
Tikoy in the Philippines has truly evolved. When I was small, all we had was the usual white tikoy.
What used to be just plain white tikoy evolved into a brown version some years ago as more people preferred to eat brown sugar over white.
Then a few years ago, we began to see flavors that can only be found in the Philippines as these use locally found ingredients. Yup, you can’t find these in places like Hong Kong!
I took shots of these from our local Diao Eng Chay store near home:
But this year, there is one tikoy that you won’t find in Chinese stores for many, many years to come till the moon is in the same place it will be this year on Feb. 14.
KIONG HEE HUAT CHAI!
KUNG HEI FAT CHOY!
GONG XI FA CAI!