Happy 2025, Foodies!
It’s funny how the holidays seem to fly by, but how about the food we prepared? I bet most still have leftovers in their refrigerators. A week into the new year, I found myself checking out a small, sticky block of tikoy, a Chinese rice cake that’s a staple in many Filipino households during New Year celebrations. Actually, when I bought it for NYE, I thought that it could be eaten without preparations.
But then I saw cooking instructions on its box...
dip in beaten eggs and/or plain flour or wrap in lumpia wrapper with jackfruit. Deep fry in oil.
... I don't have jackfruit but there are some ripe plantains from my husband’s family, picked during our last visit. So, let's do it!
Turon with a Twist!
Turon is a beloved Filipino snack, usually made by wrapping slices of ripe plantain and sometimes jackfruit in a spring roll wrapper. Ooopsie, I don't have spring roll wrappers. But, I still have some rice wrappers! That will do...
The Ingredients:
Tikoy (Chinese rice cake)
Ripe plantains
Cheese (I used cheddar for a balance of flavor)
Spring roll wrappers (or in my case, rice wrappers)
Cooking oil for frying
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The Process:
I started by peeling the plantains and slicing them into strips, about the same size as the Tikoy slices. For the cheese, I cut thin strips, ensuring they wouldn’t overpower the other ingredients.
With everything prepped, I laid the sliced ingredients on the hydrated rice wrappers. I rolled it up snugly, tucking in the sides as I went, much like making a small burrito.
After wrapping a good batch, I heated up some oil in a pan over medium heat. The key is not to rush this part; you want the wrappers to crisp up beautifully without burning. Once the oil was ready, I carefully placed the turon in, frying them until they were a lovely golden brown.
I can't wait to try it!
The Result:
Yummy! The tikoy had softened just right, its chewy texture contrasting beautifully with the crunch of the wrapper. The plantains were sweet and tender, their natural sugars enhanced by the frying process. And then there was the cheese, its slight saltiness cutting through the sweetness and tying everything together.
It was a simple, yet innovative way to breathe new life into leftover tikoy and ripe plantains. The turon disappeared almost as quickly as I made them. Always a "cook problem". lol.
My little experiment turned out to be a delightful breakfast that the whole family enjoyed, a perfect reminder that sometimes, the best dishes come from using what you already have.
How about you, what did you do to those leftovers?
If find some tikoy in your fridge and plantains on your counter, I suggest you give this turon twist a try.
Happy 2025! 🥳🎊✨️🥂
All photos are owned by the author unless stated otherwise.
