Peanut Butter Tikoy Roll
1 cup glutinous rice flour
6 tablespoons sugar
¾ cup water
1 cup ground roasted peanuts
4 tablespoons creamy peanut butter
- Mix rice flour, sugar, and water.
- Pour into an 8 x 8 inch silicone pan.
- Steam for 1 hour or until translucent.
- While rice is cooking, transfer peanut butter into a Ziploc or icing bag and set aside.
- Sprinkle or spread ground peanuts evenly on top of cooked rice cake.
- Cover rice cake with 2 layers of plastic wrap.
- Invert silicone pan on kitchen counter and carefully peel the rice cake from silicone.
- Snip a corner of the Ziploc bag and squeeze a half inch thick line of peanut butter at one end of the cake.
- Roll cake with plastic wrap until peanut butter is completely covered and formed into a roll.
- Cut the covered portion and pinch seams. Repeat filling and rolling the rest of rice cake.
- Cut into 1½ inch pieces or desired length.
Brown Tikoy
1 cup glutinous rice flour
6 tablespoons coconut sugar
¾ cup water
¼ teaspoon pure vanilla extract
banana leaves softened in hot water
- Line 4 ramekins with 2 layers of banana leaves. Set aside.
- In a small bowl, stir sugar into water until sugar dissolves; add vanilla extract.
- Stir in flour and mix until fully blended.
- Pour rice mixture equally into the ramekins.
- Or line a 6 inch pan with 2 layers of banana leaves and pour all the rice mixture.
- Steam for 2½ hours.
- Enjoy while soft and still sticky.
- Refrigerate leftover; microwave to soften or slice, dip in beaten egg, and shallow fry in butter.