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|Also one of the staples every New Year, our take of tikoy using brown sugar
All our tikoy are ready to eat. Just slice and serve.
But if you're used to coating it with egg and frying in oil, you can do that too.
- Dip your knife in oil before cutting through tikoy to avoid getting the knife sticky.
- Best type of knife to use is the kind that has holes on the blade, so the cuts are cleaner.
- If tikoy is too soft to cut through, you can refrigerate until you get the desired hardness before cutting.
DO NOT EAT the desiccant included in the pack.
Delivered in 3-5 days for Metro Manila and 5-7 days for Provincial.