Peanut Tikoy Rolls
These Peanut Tikoy Rolls will take your ordinary Chinese glutinous rice cake into delicious bite-sized rolls with peanut butter filling rolled in crushed roasted peanut bits for a savory crunch!
Servings: 12 small rolls
- 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
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.
Calories: 109kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 27mg | Potassium: 35mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Calcium: 2mg | Iron: 1mg