Tags: Food Products
By Anna Valmero
MANILA CITY, METRO MANILA—Sales of nian gao or more popularly known as tikoy peaked over the last few weeks because the Chinese believe eating this delicacy when welcoming the New Year will help attract good luck.
The sticky rice pudding is sold in almost every corner of Binondo food stalls, peddled by Fil-Chinese merchants to shoppers who observe the Chinese traditions. During a recent trip there, a small box of tikoy (measuring six-inch in diameter) costs P70 and bigger ones (measuring 9 to 12 inches) cost P120 and above.
Today, the humble tikoy has evolved in taste from the regular white tikoy made of glutinous rice and white sugar to the equally popular varieties in brown (that uses brown sugar), green (pandan flavored) and purple (yam flavored).
More than its color, one thing remains is that the Chinese love to eat tikoy especially during the eve of the New Year because of the auspicious belief that doing so would bring unity among the family in the coming year.
“The stickiness of the tikoy means togetherness and unity among the family members,” says Gerry Chua of Eng Bee Tin, popular for its hopia, tikoy and other Chinese delicacies.
Chua’s company also introduced innovations in the humble tikoy by serving it into smaller rolls. By doing so, it becomes more convenient to eat because there is no need to fry the rolls that come in pandan, orange, and chocolate flavors.
Circular or disk-shaped objects like the tikoy are also admired by the Chinese due to its shape that “signifies perfectness and completeness,” adds Peter Siahingco, owner of Evergreat Enterprises, retailer and wholeseller of feng shui charms.
The circular shape also symbolizes spiritual energy that is one with cosmic entities like the sun and moon,
One popular legend even added that the tikoy is offered to the Kitchen God to keep him from talking bad about the family and thus, have them reap good luck in the coming year.
On the gastronomical side, keep the tikoy fresh by keeping it in your freezer before serving it on Chinese New Year. Others prefer to cut it into thin slices and sauteed with savory ingredients. You can also dip it into egg batter for a thin coating before pan frying it—to make it crunchy on the outside but still pasty inside.
“The Chinese New Year is enjoyed by Filipinos because it is festive and the food symbolizes something to make each year better than the last and the tikoy is just among the many dishes served to make the event a gastronomical adventure as well,” says Siahingco.
Related stories:
More than luck, ‘feng shui’ characterizes positive attitude of Fil-Chinese in Binondo
How ‘Mister Ube’ of Eng Bee Tin turned the Chinese ‘hopia’ into a Binondo icon
Coffeeshop pays tribute to Chinatown heroes
Mr. Ube’s hopia and Chinese delicacies
How to enjoy your trip to Binondo this Chinese New Year
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