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Time needed: 30 minutes.
Makes: 4 – 6 servings
14 pcs. Lumpia Wrapper
1 can condensed milk
2 cups desiccated coconut / niyog
3 tbsp sugar
3 tbsp toasted sesame seed
1 cups Red Kidney Beans
½ cup sugar
Oil for frying
Fill the pot with water, make sure the can is completely soaked. Boil it for 2 hours.
Cut tikoy into strips.
Cut the cheese into strips.
Wrap the tikoy and cheese with lumpia wrapper, make sure to wrap it tight.
Fry it until golden brown. Serve it with the dulce the leche.
Cut the Tikoy into squares, steam it for 5 minutes. (make sure to put parchment paper and oil).
Cool down the tikoy for a minute then flatten it with your hands, put some oil into your hands to prevent sticking.
Put the red bean filling in center, form it into round shape and cover it with sesame seeds.
In medium heat pot over medium-high heat, fry the buchikoy for 2 minutes.
Cut the Tikoy in rectangle shape.
Put some oil or parchment paper on the steamer, and steam it for 5 to 10 minutes.
To serve, top with niyog and toasted sesame seed.