Peanut Coated Tikoy Rolls
“Make your ordinary tikoy or glutinous rice cake into these wonderful peanut coated tikoy rolls with various fillings; peanut butter, Nutella, cheddar cheese and moong beans. So delicious partner with your tea and coffee.”
Peanut coated tikoy rolls are variant of the most loved Chinese sweet rice cake or popularly called “tikoy”. I personally love tikoy, its soft and chewy texture. That is why I also love this recipe, made tastier by adding more flavors to it.
These snacks are easy to prepare. You just have to make tikoy first, spread your favorite filling, roll it and coat it with crushed peanuts. Actually, you can put any filling you like, aside from what I used. You can put ube halaya, yema spread etc. Promise, they are filling and delicious, plus with different filling and flavors to choose from. Your family and friends will love it.
What is Tikoy
Tikoy or “Nian Gao” sometimes called year cake or Chinese New Year’s cake, is a traditional Chinese sweet sticky rice cake. This rice cake is most popular during the Chinese New Year as Chinese considered it as good luck, though it can be eaten all year round.
Tikoy is also common in the Philippines. Aside from the popular classic vanilla flavor, there are different other flavors such as ube and pandan flavor. It is delicious to eat on its own. To make it tastier, you can lightly pan fried until crispy and still chewy inside by first dipping it in beaten egg.
Tips in making your peanut coated tikoy rolls
- The rice cake will cook for around 40-45 minutes, depending on the pan you used. I used a 9- inch round baking pan to fit into my steamer. You can insert a toothpick in the middle section after 40 minutes. And if toothpick comes out clean, then it is cooked.
- Also another tip, make sure to grease your pan before pouring the glutinous rice batter. This will prevent your rice cake in sticking to the pan. It will be easier to remove from pan after cooking.
- Moreover, I recommend straining batter while pouring in the pan. This is to ensure that your tikoy will have a smooth consistency and it is free from lumps.
- If you have a left over tikoy, you can wrap it in a plastic wrap and refrigerate. It can be good for about a month. If you are craving from this dessert, you can cut a portion of it and reheat by using a steamer or a microwave.
Try these tikoy rolls for a nice midday snack to be enjoyed by your family and friends. Happy tummy!
Watch on YouTube: Peanut Coated Tikoy Rolls
Peanut Coated Tikoy Rolls Recipe
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Whisk and rubber spatula
- Steamer
- 9-inch baking pan or any type of pan available
Ingredients
Tikoy Ingredients:
- 2 cups glutinous rice flour
- ½ cup sugar
- 1 teaspoon vanilla essence/ extract
- ⅛ teaspoon salt
- 1 and ¼ cups water
- ½ cup crushed peanuts for coating
Fillings:
- peanut butter
- Nutella spread
- cheddar cheese, cut into strips
- moong beans, crushed
Instructions
- In a bowl, combine glutinous rice, sugar and salt. Mix until well incorporated.
- Pour in water and mix until batter becomes smooth. Add vanilla extract/ essence and thoroughly whisk until well blended.
- Grease a 9-inch round baking pan and strain the mixture to make sure it’s free from lumps. Note: you can also use any other available pan you have, just fill about ½ inch high of batter.
- Steam over medium heat for about 40-45 minutes or until inserted toothpick comes out clean. If you are using a big pan like I used, it will take approximately this time because it is big and wide.
- Remove from the steamer and let it cool slightly.
- Transfer to a greased table/ mat while still hot. It will be easier to mold into a rectangular shape while hot. Be careful on this part. It may be a bit sticky but you can grease your hands so you can prevent sticking to hands. You can use your hands or a greased rolling pin to flatten the tikoy.
- Fill a piping bag or plastic/ sandwich bag with peanut butter and cut a small opening at the edge. Pipe a line of peanut butter from left to right near the bottom side of the tikoy.
- Roll the edge of tikoy over wrapping the peanut butter inside. Cut along the length of the tikoy where the edge closed to create a single roll.
- Cut each roll into serving sizes, around 3 inches or depending on your desired sizes. Coat each piece with crushed roasted peanut.
- Do the same procedure with the rest of the filling until all tikoy is used.
- Serve and enjoy!
