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Peanut Tikot Roll Recipe
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5 from 1 vote

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Cuisine: Chinese, Filipino
Keyword: tikoy, tikoy roll
Servings: 12 small rolls
Calories: 109kcal
Author: Bebs


  • 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