tikoy good luck tikoy for chinese new year sealed small and medium white and brown sugar

All our tikoy is ready to eat; just slice and serve. You may also coat it with egg and fry it in oil. Tips: - Dip your knife in oil before cutting through the tikoy to avoid getting the knife sticky. - If possible, use a knife with holes on the blade, so the cuts are cleaner. - If the tikoy is too soft to cut through, refrigerate it until you get the desired hardness. - DO NOT EAT the desiccant included in the pack.