Pinoy Tikoy na Ube

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Pinoy Tikoy na Ube

Ingredients

• 1 pack (400 grams) glutinous rice flour
• 2/3 cups white sugar
• 1 tsp purple yam flavoring
• 1 cup grated purple yam
• 1/2 tsp salt
• 1 cup boiling or warm water
• 1 tbsp veg oil or non stick cooking spray
• Cold water as needed

Instructions

1. In a bowl, mix the boiling or warm water and the sugar. Stir to dissolve.
2. Let the sugar mixture get cold, then add purple yam powder.
3. combine glutinous rice flour and salt in a large bowl, pour in the sugar mixture.
4. Add water to the dough at a time, until you have a smooth dough.
5. Add grated purple yam, Mix until there are no lumps.
6. Grease a round cake pan with vegetable oil or non-stick cooking spray.
7. Pour the dough in the cake pan and shake to spread it out to the edges.
8. Place the cake in a steamer covered with cheese cloth.
9. Steam for 45 to 1 hour or until the edges of the cake separate from the pan.
10. Remove the cake from the heat and cool.
11. Use a knife over the edges to remove the cake.
12. Wrap in plastic and refrigerate overnight.

Cooking Tips

• Slice in 3 inches long and 1/2 inch wide, Dip in an egg wash before frying.
• Use a small amount of oil when frying.
• To serve without frying with egg wash, reheat the tikoy in microwave before serving.

FOR TURON TIKOY RECIPE

• Roll tikoy in brown sugar and wrapped it in pastry wrapper, Fry both side until slightly browned, sprinkle with sugar.

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