Make your own Tikoy and turn them into peanut-loaded delicacies! These Peanut Tikoy Rolls will take your ordinary Chinese glutinous rice cake into delicious rolls with peanut butter filling rolled in crushed roasted peanut bits for a savory crunch!
What is it?
It is a variation of the traditional Chinese sweet sticky rice cake. Wherein the classic vanilla-flavored Tikoy is generously filled with peanut butter filling and rolled in crushed roasted peanut.
They are normally sold in packs and enjoyed as snack or even dessert. They are not that easy to get hold of though, especially if you do not live in the city. Good thing they are not that difficult to make.
Tips to remember when making Peanut Tikoy Rolls
The Toothpick test. To know if your Tikoy is done, insert a toothpick in the middle part. If it comes out clean after pulling it out, your Tikoy is cooked.
About glutinous rice flour. Just like any other rice, glutinous rice also has varying water absorption levels. This recipe should only serve as a guide. You may need to adjust the water if the batter does not become smooth.
Grease your pan. Make sure to grease your pan with oil before pouring the glutinous rice batter so it does not stick while steaming. This will make it easier to dislodge later on.
Storing Tikoy. If you made a big batch and have leftover Tikoy, you can wrap it with plastic wrap and refrigerate. It can be store for months. When you are ready for some, you can simply cut a portion and reheat by steaming or using your microwave.
If you are looking for more glutinous rice snacks, try these:
Printable Recipe
Peanut Tikoy Rolls
Ingredients
- 2 cups glutinous rice flour
- ¾ cup sugar
- 1 cup warm water
- 1 teaspoon vanilla extract
- ¼ cup peanut butter for filling
- 1 cup finely chopped roasted peanut for dredging
- coconut or vegetable oil for greasing
Instructions
- In a bowl, mix glutinous rice and sugar. Pour in warm water and vanilla extract and mix until batter becomes smooth.
- Grease 2 (6x6-inch) square or (7x5-inch) rectangle pan (glass, ceramic, or aluminum) with oil and fill it with the batter about ½ inch high.
- Steam over medium heat for 10-12 minutes or until inserted toothpick comes out clean. Remove from steamer and let cool a bit. Run an oiled knife around the sides of the pan to let it loose if needed.
- Grease a baking mat with little oil and tip the Tikoy over to transfer to the surface.
- Fill a piping bag or a plastic bag with peanut butter and cut a small opening. Pipe a line of peanut butter along one side of the Tikoy close to the edge.
- Roll the edge of Tikoy over enclosing the peanut butter inside. Cut along the length of the Tikoy where the edge closed to create a single roll. Do the same to the rest until all Tikoy is used.
- Cut each roll into half. Dredge each piece with crushed roasted peanut.
- Serve on a plate or pack them in a container box.
Pinay in Britain says
tried it and love it. since we don't have a big streamer, I used oven to cook it. I water bath it for 12 min at 180C fan. I covered the tray with foil to prevent it from drying on top too. Love all your recipes. I'm a big fan of yours. 🥰
Mj Paglia says
is it possible to cook it in the oven?
Bebs says
I haven't tried it, but I am pretty sure you can use a water bath to "steam" it in oven.
Cherry says
Hi! Since I don't have a big steamer, I tried this in the oven using water bath, 180°C fan-forced for 10 minutes, and it worked okay. I could still cut it and shape it into rolls it but it's a little dry and hard, especially the top part. Still good but would definitely prefer steaming it next time as stated in this recipe.
Thank you, Bebs, for this one and all your other recipes!
Bebs says
Thanks for the comment and sharing your experience with using oven, Cheery.