I know what you're thinking, Chinese New Year was sooo two months ago, but hey, it's better late than never, ayt? And for us tikoy-suckers, any day can be Tikoy day *grins*.
|Brown sugar flavor|
I swear I still have the half of the last (just a week or two ago) tikoy round we bought, I love to have it as breakfast, snack and, yeah, even dinner *smiles*.
Another way of cooking tikoy, it still involve beaten eggs and frying but we add in some flour to the mix. It sort of add a bit of crunchiness and it prevents the tikoy from getting burned, hehe.
How 'bout you, how do you like your tikoy?