Tikoy your fancy!

MANILA, Philippines - ‘Tis the season to pass sticky cakes around! The nian gao, which literally means “new year,” is best preferred as a New Year present in wishing prosperity and good health to stick to the recipient.

But what is there really to do with your “tikoy” beyond the dip-in-eggs-and-fry formula?

Here’s a slice of what kitchen gawkers have in mind:

1. Try tikoy lumpia. Slice the sticky cake thinly. Spread any type of jam or jelly to each piece, or stuff ube jam or peanut butter for filling, before rolling in lumpia wrappers. Strips of jackfruit (langka) to go with the roll is suggested, too, the way turon is done. Spice up with a dash of cinnamon before frying.

2. Enjoy tikoy a la mode. Cut the sticky cake into bite-size squares and fry. On a plate, place about eight pieces and top with a scoop of vanilla ice cream. You may also top the vanilla with chocolate or strawberry.

3. Go nuts about tikoy balls. Instead of the usual round sticky cake, why not knead glutinous rice flour into balls? Roll it on sesame seeds before frying. Or you can be more experimental with nuts - or a combination of – chopped peanuts, almonds, walnuts, or the yummy pili nuts. Tikoy balls can also be rolled on desiccated coconut for added flavor and a drizzle of condensed milk afterwards.

4. Tikoy with taro. The fried sticky rice slices can also be served like sandwich filling. Try it on cooked taro or sweet potato slices.

5. Fortune tikoy. This comes a bit costly but offers a higher premium on the gift. Instead of ordinary paper, use rice paper or any other edible paper to write fortune messages and other well-wishes on top of the cake (the way most birthday cakes are presented).

Chinese-style steamed tilapia

Ingredients:

5              tablespoons low-sodium soy sauce, divided

2              tablespoons sake or dry sherry

1              tablespoon finely grated fresh ginger

3              teaspoons toasted sesame oil, divided

1              teaspoon cornstarch

1 1/4 pounds tilapia fillets, cut into 4 portions

2              tablespoons vegetable oil

1/4         pound fresh shiitake mushrooms, stems removed, caps thinly sliced

3              scallions (white and light green parts), thinly sliced (about 1/3 cup)

1/2         large jalapeno chili or 1 serrano chili, very thinly sliced crosswise

Procedure:

In a small bowl, whisk together 3 tablespoons of the soy sauce, the sake or sherry, ginger, 2 teaspoons of the sesame oil and the cornstarch. Transfer the mixture to a zip-close plastic bag, add the tilapia, then shake to coat the fish with the marinade. Refrigerate for 20 to 30 minutes.

Fill a medium saucepan with about 1 inch of water. Fit the pan with a steamer basket, then line the basket with foil. Coat the foil with cooking spray. Bring the water to a boil.

Remove the fillets from the bag, then arrange them on the foil, folding if necessary to make them fit. Pour the marinade over the fish. Cover and steam the fish for 3 to 6 minutes, or until just cooked through.

Meanwhile, in a medium skillet over high, heat the vegetable oil until hot. Reduce the heat to medium, add the mushrooms and cook, stirring occasionally, until just tender, 3 to 5 minutes. Add the scallions and chili and cook for another minute. Stir in the remaining 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Transfer the fillets to plates and spoon the mushroom mixture over them. Serve immediately. AP