Perhaps many of your Chinese friends gave you tikoy and now you’re wondering how to cook them all aside from the traditional fried tikoy. If you’re looking for recipes for tikoy, let me share tikuron. It’s not my own recipe. I just got it from a friend.


1 whole tikoy (around 1 kilo)
22-25 spring roll wrappers or lumpia wrappers
½ c water
½ c sugar
2 c cooking oil


Slice the tikoy lengthwise into ¼-inch-thick pieces around 5 inches in length. A one-kilo round tikoy will yield around 22-25 pieces.
Brush the edges of a spring roll wrapper with water. Position a sliced tikoy on the wrapper. Sprinkle lightly with some of the sugar then roll to enclose the tikoy completely, pressing the edges to seal. Repeat with remaining tikoy and wrappers.
Heat cooking oil in a wok or frying pan to medium heat. Oil should be sufficiently hot so wrappers don’t stick on the pan, but it should not be too hot. Fry the wrapped tikoy in the hot oil until golden brown. You may have to do this in batches so as not to crowd the pan. Remove the tikuron from the hot oil and transfer to a plate lined with food-grade absorbent paper or paper towels. If desired, sprinkle with additional sugar while still warm.

Option: You may add langka or cheese to add more flavor.

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