Time needed: 30 minutes.

Makes: 4 – 6 servings

14 pcs. Lumpia Wrapper
Leftover Tikoy
1 can condensed milk

Leftover Tikoy
2 cups desiccated coconut / niyog
3 tbsp sugar
3 tbsp toasted sesame seed
Leftover tikoy
1 cups Red Kidney Beans
½ cup sugar
Sesame seed
Oil for frying


  1. Make Dulce De Leche for chikoy

    Fill the pot with water, make sure the can is completely soaked. Boil it for 2 hours.

  2. Prepare tikoy

    Cut tikoy into strips.

  3. Prepare cheese

    Cut the cheese into strips.

  4. Chickoy assembly

    Wrap the tikoy and cheese with lumpia wrapper, make sure to wrap it tight.

  5. Fry chikoy

    Fry it until golden brown. Serve it with the dulce the leche.

  6. Prepare tikoy

    Cut the Tikoy into squares, steam it for 5 minutes. (make sure to put parchment paper and oil). 

  7. Form buchikoy

    Cool down the tikoy for a minute then flatten it with your hands, put some oil into your hands to prevent sticking.

  8. Add buchikoy filling

    Put the red bean filling in center, form it into round shape and cover it with sesame seeds.

  9. Fry buchikoy

    In medium heat pot over medium-high heat, fry the buchikoy for 2 minutes.

  10. Prepare tikoy for palikoy

    Cut the Tikoy in rectangle shape.

  11. Steam palikoy

    Put some oil or parchment paper on the steamer, and steam it for 5 to 10 minutes.

  12. Toppings

    To serve, top with niyog and toasted sesame seed.

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