Tradisyunal na Pinoy tikoy ng Laguna, tikman! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

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.

Transcript

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]

Tradisyunal na Pinoy tikoy ng Laguna, tikman! | Dapat Alam Mo!

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