Baked Tikoy (Macapuno)
Making Tikoy from scratch is really easy but I realized that I only make it during the week of Chinese New Year. I think it’s the association of this CNY
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Ingredients
- 1 400 g pack glutinous rice flour
- ¾ cup white sugar
- A pinch of salt
- 1 ¾ cups water
- ⅔ cup bottled sweetened macapuno (drained)
- 1 Tablespoon oil (canola or vegetable)
- 1 tablespoon oil (for greasing pan)
- 1 egg beaten (for frying* (see Notes))
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