Aired (January 26, 2024): Ang sweet cake ng mga Tsino na tikoy, may Pinoy version na rin na matitikman sa Nagcarlan, Laguna! Kung paano gawin ‘yan, alamin sa video na ito.
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00:00 So, Yakiv, are you feeling lucky so far this 2024?
00:03 Well, Susan, I don't believe in luck.
00:05 I believe in blessing.
00:07 I'm feeling blessed this 2024.
00:10 It started on my birthday the other day.
00:12 Oh, my!
00:14 Let's repeat the luck of eating tikoy.
00:18 Tikoy?
00:19 Tikoy.
00:20 We Filipinos have grown in our preparation and eating of tikoy.
00:24 But, Susan, we know there's a way to make it more Filipino
00:28 and make this native Chinese dish more delicious.
00:30 Yes, there are different ways to cook it.
00:33 That's the story of Vaughn Aquino.
00:35 The sweet cake of the Chinese is also a version of the Filipino one.
00:42 And it's not just that every Chinese New Year, it brings luck.
00:46 It's a whole year.
00:47 That's the traditional Filipino tikoy
00:49 that's cooked with tukil or kawayan in Nagarlan, Laguna.
00:56 Elvie Formeloza has been making sticky tikoy for three decades.
01:00 Our traditional tikoy is tikoy sa kawayan.
01:05 So, my parents and I,
01:09 we make tikoy sa kawayan in every house.
01:13 They put the tikoy in a tukil or kawayan and cook it for eight hours.
01:18 Kawayan is cooked differently.
01:20 It's where you get the flavor, the softness, and the uniqueness.
01:25 We put it in a tukil or kawayan,
01:28 so we get it from the fields.
01:30 But now, our materialist brings it to us.
01:35 Aside from the ingredients of the tikoy,
01:38 which are galapong, sugar, flour, and water,
01:40 they also add cheese, butter, eggs, and milk.
01:44 We grind it.
01:46 After we grind it,
01:48 we combine the pre-examined ingredients.
01:52 We combine it and grind it again
01:55 to make it finer and less sticky.
02:00 When the ingredients are fine,
02:01 they're ground and put in a tukil or kawayan.
02:04 They're watered and covered with leaves.
02:06 Tukil or kawayan are boiled in a big drum for eight hours.
02:10 It's not allowed to open the lid
02:11 so that the tikoy is cooked deliciously.
02:14 When you're waiting for it,
02:16 even if you want to taste a lot of it because it's delicious,
02:20 you won't be given it.
02:21 When we cook tikoy,
02:23 we boil it for eight hours.
02:25 It needs patience.
02:27 You should know that the word "tikoy"
02:29 originated from the Hokkien word "tikyu" or "sweetcake."
02:32 It was believed to be brought by foreigners
02:35 from Fujian, China, in the Philippines in the 19th century.
02:39 Elvie sells 300 tikoy per piece.
02:42 The tikoy is so delicious.
02:44 It's not too sweet.
02:45 The texture is just right.
02:47 It's soft and it's not too chewy.
02:50 I've tasted a lot of tikoy,
02:51 but this is one of the most delicious I've tasted.
02:54 Our tikoy,
02:55 if it's just in the kawayan,
02:58 you just leave it in the kawayan for three days.
03:01 But once you put it in the refrigerator,
03:04 like a cake,
03:06 it lasts longer.
03:07 There are many beliefs in the preparation of tikoy.
03:10 What's important is how it was brought by the Filipinos.
03:14 I'm Vonna Kino,
03:15 and that's the story you need to know.
03:18 (music)
03:20 (music)
03:22 (upbeat music)
03:25 (upbeat music)
03:28 (upbeat music)
03:30 (upbeat music)
03:33 (upbeat music)
03:35 (upbeat music)
03:38 (upbeat music)
03:40 [BLANK_AUDIO]