For many Filipinos, tikoy (nian gao) is usually thinly sliced then dipped in beaten egg and fried to become crispy in the outside and soft inside. Credit: A. Violata "After having my third baby ...

In Mandarin, tikoy is called "nian gao" or year cake. He explained that even before the Spaniards arrived in the country in 1521, our ancestors have cultivated a deep connection with traders from ...