UNIVERSITY OF SANTO TOMAS – College of Tourism and Hospitality Management

CULINARY LEARNING JOURNAL

Subject/ Course: Philippine Regional Course Section: ELE – PRC1

Name/s: Panganiban, Kei Angela - Castillo, Jaime Ramir Date: 09-25-2021

I. Background
Write a short background on the dish being presented – history, region, province, etc. Your
short description should not be more than 10 sentences.

“One of Quezon’s pride is its mouth-watering brown tikoy. In Macalelon Quezon, there is a
festival called Tikoy Festival featuring Tikoys of different types and sizes. Tikoy in Gumaca,
Quezon, Quezon, and Sariaya tastes so delicious too but my most favorite is the one from
Gumaca because of its milky, creamy, salty-sweet taste and smooth texture. It’s beautifully
wrapped in dried anahaw leaves. The smell of the dried anahaw leaves gives more aroma
to the tikoy.”
However nowadays, Quezon tikoy are being sold in plastic wrappers or sold in plastic tubs
to prolong shelf life and easy packaging since anahaw leaves are not available in the
metro. Anahaw leaves packaging can make your Quezon Tikoy authentic in flavor and
special.

II. Dish Specifications

Write a description about the dish based on the characteristics listed below:

CLASSIC INNOVATIVE

All of the ingredients are Ingredients are mixed

mixed corporately. together in a bowl, then
transferred to a baking dish
The cooking method used and steamed in a steamer. It
for the classic tikoy, is a is then wrapped in lumpia
Technique
steaming cooking method. wrapper and fried until
golden.
Knife is covered with cling
wrap, so it would be easier
to cut the tikoy

● Glutinous rice flour ● glutinous rice flour

● Evaporated milk
Ingredients ● cup sugar
● Condensed milk
● Brown sugar ● cups warm water
 ● Cheddar cheese ● mangoes
● Butter (melted)
● lumpia wrappers
● condensed milk
(topping)

The appearance and The tikoy turon has the

distinguished features of
tikoy are kind of similar to
kutsinta. It has a very sticky
and soft texture. It could
Distinguishing Features
also be distinguished with a
slightly brown color.
appearance of the classic
turon. The inside however is
different because it has
tikoy instead of banana, and
mango instead of langka.

Pictures

III. Dish Innovations

Provide a detailed description of the innovation made to the dish. Identify in which aspect
the innovation was placed whether it be through ingredients used, cooking method, etc.
How does this innovation preserve the culinary integrity of the dish at the same time making
it in line with the trends in the industry.

The tikoy in the innovative dish was added to lumia wrapping combined with fresh
mangoes, and drizzled with condensed milk. The cooking method of the tikoy was not
improved upon as it was cooked traditionally. However, the added step in deep frying and
making it into turon is what made it inventive. Additionally, the usual turon uses langka
which in this case was not available for it wasn’t in season. Substituting mangoes instead
of langka shows that the dish has its versatility because it uses other ingredients.

IV. References
Indicate the references that you have used following the APA format.

Lutong Bahay Recipe (4 March 2021), “Quezon Special Tikoy”. Retrieved from
https://www.lutongbahayrecipe.com/snacks/quezon-special-tikoy/
 CASTILLO JAIME
Signature/s over Printed Name/s

___Panganiban, Kei Angela_______

Signature/s over Printed Name/s