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.

Tikoy Turon for Chinese New Year

2014 is Year of the Horse in the Chinese Calendar and New Year starts on January 31, 2014. Many Filipinos including myself have Chinese ancestry which is evident in our culture, language, and specially food. For me it's that time of the year to make tikoy.

Read more »

Tikoy

dark brown tikoy

Tikoy is a Chinese New Year's staple in the Philippines but in my mother's hometown of Sariaya, Quezon the very dark brown and very sticky tikoy has always been part of the Christmas season spread. Although I also like the white tikoy I prefer the Quezon Province brown tikoy. I like it for breakfast either with coffee, Chai, or jasmine tea.

Dark Brown Tikoy
16 ounces sweet rice flour
1½ cups muscovado or panocha
1/8 tsp salt
2¾ C water
1 tablespoon pure vanilla extract
1 well beaten egg, optional
butter for frying

• Mix sweet rice flour, sugar, and salt. Add 2 cups water, mix well. Slowly add the remaining water and vanilla extract. Spray a round baking glass with oil spray. Pour the sweet rice mixture and place on a steamer. Steam on medium heat for 1 - 2 hours. Refrigerate until firm. Slice thinly then fry in hot butter until soft, or dip in beaten egg before frying.

The steaming time is rather long at 2 hours but I did not mind the wait because I was busy putting up the Christmas tree and the lights on the front of my house yesterday while the tikoy was cooking. It was very cold and windy the past 5 days and as of yesterday there was still 3 inches of snow on the ground. It's hard to walk back and forth to drape the light netting on the bushes and small trees, the hem of my jeans getting cold and damp but I got it done. We are ready for Christmas.:-)

Update: 01/17/2008
White Tikoy
2 ½ cups sweet rice flour
1 ¾ cups water
1 cup sugar

• Mix all ingredients until smooth. Line a bamboo steamer with cloth. Pour mixture into the lined steamer and steam for 1 - 2 hours, or until set. Cool completely. Wrap in plastic film and refrigerate overnight. Slice thinly, then fry in a non-stick skillet with a little butter, or dip in beaten egg before frying.