Peanut Tikoy Rolls

Peanut Tikoy Roll is a Filipino Chinese rice cake prepared with sweetened steamed glutinous rice filled with peanut butter and coated with ground peanuts.


Tikoy Rolls is a sticky rice cake popular in the Philippines, especially in locations where there are Filipino Chinese communities. It is nearly similar to mochi where it is made with glutinous rice flour mixed with water and sugar then steamed but instead of a spherical shape, tikoy rolls as the name suggests are usually cylindrical, both are sweet and can filled with different ingredients like red bean or peanut to name some. Usually these types of treats are served during Chinese New Year’s, while that celebration has passed by for quite some time now, there is no stopping you to make this simple treat.

Peanut Tikoy Rolls is one of the many variations of tikoy rolls, it is coated with peanuts and filled with sweet style peanut butter. If you have been into any Chinese groceries, you might have noticed this as they are available commercially but in case your Asian grocery don’t stock them, keep this recipe handy in case you want to try it, it’s quite easy to make too.

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Peanut Tikoy Rolls

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 18 mins
  • Total Time: 48 min
  • Yield: 18 1x
  • Category: Snack
  • Cuisine: Filipino

Description

Peanut Tikoy Roll is a Filipino Chinese rice cake prepared with sweetened steamed glutinous rice filled with peanut butter and coated with ground peanuts.



Ingredients

Scale

Instructions

  1. In a bowl combine glutinous rice, sugar, water, and vanilla together, mix well until free of lumps.
  2. Pour mixture in an 8×8 inch well-greased square cake pan then place in a prepared steamer and steam for 15-18 minutes or until inserted toothpick comes out clean.
  3. Remove from steamer let it cool down for 5 minutes.
  4. Prepare a greased baking mat then tip over steamed rice cake into the surface.
  5. Fill piping bag with peanut butter then pipe a line of peanut butter along one side of the rice cake near the edge.
  6. Roll the edge of rice cake enclosing the piped peanut butter then once the edge joins the inner part, seal then cut along the length of the rolled rice cake. Do it until all of the rice cake is used.
  7. Cut the rolls into sections, dredge each piece on crushed roasted peanut then place on a serving platter, continue with the rest.
  8. Serve

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8 Responses

  1. They are super addictive! At home we have black sesame version too.

  2. This is so pretty and looks really tasty!

  3. suituapui says:

    I sure would love those for tea!

  4. sherry says:

    i’ve never heard of these raymund. they look most interesting.

  5. Wow! What a fantastic treat, made with such simple ingredients, and “accidentally” vegan, too!

  6. I love the sound of this, Raymund. I’m always looking for interesting desserts to serve after an Asian meal.

  7. I’m not familiar with Tikoy Rolls, but these sound fantastic, Raymund! I do love peanut butter, and this recipe really intrigues me. Great photos, too!

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