Peanut Tikoy Rolls

I've been reading about tikoy rolls or balls filled with peanut butter which is similar to mochi and Filipino mache. They're all cousins and each Asian country has its own version of filled glutinous rice flour steamed cakes. Chinese New Year starts in 2 days so I might as well make some. The peanut butter filled tikoy is addicting. Delicious!

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.