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We're only a few days away from Chinese New Year on February 12.

The festive occasion is typically characterized by traditions such as lion and dragon dances, fireworks, and large feast among family members.

When it comes to food, the tikoy or “nian gao” is one of the staple treats customary given and eaten during the celebration.

Tikoy is made from glutinous rice or malagkit, which is pounded or grounded into a paste before molded into a desired shape.

Its name actually means “higher years” and thus symbolizes growth of an individual as person or of one's career.

Likewise, its sticky texture plays perfectly to the belief that it would attract wealth and good luck to anyone who eats it.

Tikoy is commonly fried after being coated with egg and sprinkled with sugar. It's good as a snack or dessert at any time of the day.

But did you know that there are other ways to cook tikoy? Yes, it's absolutely possible to play around and give this traditional delicacy a unique spin.

Chef Nelle Cruz's credentials included stints at Shangri-La, Fairmont, The Peninsula, and Parisian Sands Macau.

Macao-based chef, Nelle Cruz, shares with GMA Lifestyle three fun, easy-to-make tikoy recipes you could try at home this Chinese New Year.

Fried halo-halo tikoy

Ingredients:
· Tikoy, sliced into strips
· Lumpia wrapper
· 200g canned langka, drained and cut into strips
· 150g kaong
· 200g ube
· 150g sweetened red munggo, drained
· Oil for deep frying
· Sesame seeds, for garnish

Procedure:
1. Arrange the tikoy strip on the lumpia wrapper and top it with langka, ube and red beans.
2. Carefully wrap the ingredients with the lumpia wrapper and seal using a dab of water on the edge.
3. Heat the oil and deep fry the wrapped tikoy until golden brown.
4. Enjoy with ice cream and top with toasted sesame seeds.

Golden cheese tikoy

Ingredients:
· Tikoy cut into strips
· 140g cheese, cut into strips
· 200g All purpose flour
· 3 eggs, beaten
· 300g bread crumbs
· Oil for deep frying

Procedure:
1. Put a piece of cheese in between two tikoy strips then lightly press it. The cheese must be a little bit smaller than the tikoy strips.
2. Drench the cheese tikoy in flour then dip it in egg. Lastly, roll it in the bread crumbs.
3. Heat the oil for deep frying and cook the cheese tikoy until golden brown.

Tikoy kalamay

Ingredients:
· Tikoy, cut into cubes
· 200g sugar
· 300g water
· 150g coconut cream (kakang gata)

Procedure:
1. Make the latik by bringing the coconut cream to a boil. Reduce the heat to low when the cream starts boiling. The cream should start to curd and produce oil. Stir occasionally to prevent it from burning. Turn off heat once the curd starts to brown and set it aside on a plate.
2. With the left over coconut oil in the pan, add the sugar and water and heat up until the sugar dissolves.
3. Reduce heat to medium and drop the tikoy cubes. Let it simmer until the tikoy softens.
4. Serve in a bowl and top with the latik.