Peanut Coated Tikoy Rolls Recipe
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.
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!
