Tikoy with A Twist by Chef Erika De Leon of Global Academy

As trinkets of good fortune and other traces of the lunar new year festivities have sprung up all over the Philippines, niángāo, translated as rice cake, and popularly known as tikoy, have also begun to appear along the fringes of our favorite shops.

“Abundant in supply until about February, a simple tikoy dessert can get a bit too repetitious,” said Chef Erika De Leon, Head of Short Course and Lifestyle Unit of Global Academy. Distinguished and named overall champion of the 2013 Philippine Culinary Cup, Global Academy offers short hands-on classes under their Epicurean Lab where students can learn various delectable recipes, along with their range of professional diploma offerings.

“Getting the most out of this yearly treat takes just a creative twist,” adds Chef De Leon.

Try out this mouthwatering tikoy recipe that will revolutionize the way you enjoy your tikoy from today:

Cashew Crusted Tikoy with Sweet Red beans, Mango and Coconut Sauce


Yield: 8-10 Portions

  • 1 box 8” round tikoy
  • 1 cup all purpose flour
  • 2-3 pcs eggs, beaten
  • 250-300 grams cashew nuts, chopped
  • 1 cup sweet red beans
  • 2 pcs ripe mangoes, sliced ¼ thick
  • 1 can coconut milk
  • 2/3 cup dark brown sugar
  • 1 ½ tbsp cornstarch (plus water to dilute)
  • Vegetable, for frying, as needed


  1. Cut tikoy across, making ½ inch thick slices. Cut in half across to make rectangle blocks.
  2. Slice through the center of each block and fill with red beans.
  3. Once all blocks are filled with red beans, start the coating process.
  4. Dredge each piece with flour, dip into eggs then coat with chopped cashews.
  5. Once all pieces are coated with nuts, set aside in the chiller.
  6. Meanwhile, prepare coconut sauce by combining coconut milk and brown sugar.
  7. Warm the coconut milk until sugar dissolves. Add the cornstarch slurry and heat until slightly thickens. Set aside.
  8. In a frying pan heat the vegetable oil over medium heat. Fry tikoy pieces (about 3-4 pieces, do not overcrowd the pan) for about 2-3 minutes each side then turn and cook another 2-3 minutes.
  9. Remove tikoy from oil and place onto paper towels to remove excess oil.
  10. To serve, smear coconut sauce onto plate and then place tikoy on top and garnish with slices of mango.


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