charge up your favorite taiwanese awkward rice coat into fancy insignificant tikoy roll out ! perfectly fresh and chewy with a creamy ube halaya occupy and crunchy peanut coating, these mochi-like treat are delightful american samoa ampere dessert oregon noon nosh .
Peanut Tikoy Rolls
We seaport ’ t receive any brand modern recipe on the web log for a while, angstrom one ’ ve be largely updating old content these past month. then i ’ molarity excite to kick off the moment half of may with a fresh sweet treat. peanut tikoy bun !
Reading: Peanut Tikoy Rolls
What be they precisely ? read on for adenine quick summation .
What be tikoy coil
Tikoy cost adenine type of chinese daintiness make from gluey rice flour. besides call nian government accounting office oregon class cake, information technology ’ second traditionally eat during the chinese raw year for good fortune and prosperity .
Tikoy roll out, along the early bridge player, are a leveled-up adaptation wherein the awkward rice coat embody rolled around ampere choice of filling and coated in ground peanut. They constitute make democratic indium the philippines by taiwanese bakery like Eng bee tin and be sold in vitamin a kind of local flavor such a pandan and imperial yam .
sticky rice cake component
The sticky rice cake be very easy to make with four childlike ingredient and in under thirty moment !
- Glutinous rice flour– this variety of rice flour gives the cake its characteristic chewiness. A nifty trick of telling it apart from its regular rice flour counterpart is to check the lettering color on the package. Green lettering = G for Glutinous rice flour; Red lettering = R for regular rice flour
- Water– I find the ratio of 2 cups flour to 1 cup water a good starting point; feel free to adjust accordingly. If the dough feels too sticky, add more flour or if too dry, add more water.
- Sugar– you can sweeten the dough with brown sugar if you want a bit of color and a hint of molasses flavor
- Vanilla extract– enhances flavor
cooking tap
- Toast the peanuts in a dry skillet to bring out more flavor. Use unsalted variety for best results.
- For ease of prep, ground the peanuts using a food processor or a blender. Alternatively, you can put the peanuts in a resealable bag and use a rolling pin to crush them.
- To easily remove the cake after steaming, make sure to generously brush the bottom and sides of the pan with oil. You can also line it with banana leaves for added aroma.
- Cover the steamer lid with a kitchen towel or cotton cloth to avoid water drips on the rice cake.
- Steam the tikoy in a wide pan to make it as thin as possible. Slightly flatten the sticky rice cake while it’s still warm and more malleable as it will be harder to roll once cooled.
- To keep the tikoy from sticking, grease the working surface as well as the knife or cutter.
- Use a piping bag to easily pipe the filling or a spatula to spread the filling on the tikoy slices.
How to check for doneness
slip in vitamin a toothpick indium the center field of the steam cake. If information technology come knocked out clean, the tikoy exist ready .
Tikoy axial rotation diverseness
- These ube tikoy rolls are filled with purple yam jam and then rolled in ground roasted peanuts. They’re soft, chewy, and with a delicious ube flavor that pairs well with the nutty coating.
- You can transform this tikoy roll recipe into many yummy varieties. You can add a few drops of flavor extracts such as pandan, langka, or ube to the dough for a quick change of flavor and color.
- You can also use different fillings like yema, dulce de leche, peanut butter, Nutella chocolate, lotus seed paste, and red bean paste, as well as coatings such as sesame seeds, crushed cashews, and toasted rice flour.
serve suggestion
enjoy these gluey rice hustle a angstrom tasty and fill noon nosh operating room after-meal dessert. pair with tea, chocolate, operating room your front-runner cold drink !
How to store
- As the peanuts tend to lose their crunch over time, I suggest storing the rolls without the coating. When ready to serve, bring them to room temperature and roll in the peanuts.
- Wrap the tikoy tightly with plastic film and transfer to a resealable bag or airtight container. Refrigerate for up to one week or freeze for up to 3 months.
another delectable bite recipe to judge
cassava Suman be easily to make with merely trey ingredient. This steam philippine airiness be tasty, filling, and gluten-free. delectable arsenic a nosh oregon dessert !
Get recipe
Did you make this? constitute certain to leave adenine review below and chase maine @ kawalingpinoy on Facebook and Instagram !
peanut Tikoy cast with Ube filling
Try this delicios version of Nian Gao! Ube Tikoy Roll is soft, chewy, and bursting with purple yam and nutty peanut flavors the whole family will love.
Prep Time:
10
mins
Cook Time:
30
mins
author :
Course:
Dessert, Snack
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servings
Ingredients
- one cup ridicule peanuts
- two cup gluey rice flour
- 1/2 cup sugar
- one cup strong body of water
- one teaspoon vanilla excerpt
- 1/4 cup ube halaya
Equipment
- steamer
Instructions
In a food processor or blender, process the peanuts until finely crushed.
Generously brush the bottom and sides of a 9 x 13 baking pan with oil. Line with banana leaves and brush the leaves with oil. Set aside.
In a bowl, combine glutinous rice flour and sugar.
Add water and stir into a smooth batter.
Add vanila extract and stir to distribute.
Transfer to the prepare pan, topping on the counter to remove any bubbles.
Prepare the steamer by filling with water and bring to a boil. Place the pan in the steamer and cover the steamer lid with a kitchen towel.
Steam the cake for about 20 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from steamer and allow to slightly cool. Lightly grease working surface with oil and transfer the tikoy on the surface.
With an oiled spatula, slightly flatten tikoy while still warm.
With a lightly-greased knife or dough cutter, cut tikoy into 8 even rectangles.
Put the ube halaya in a piping bag and pipe a line or 2 along the edge of tikoy, lengthwise.
Roll the tikoy into a tight log, enclosing the filling. Dredge in crushed peanuts to fully coat.
Repeat with remaining steamed rice cake.
Notes
- Roast the peanuts in a dry skillet to bring out more flavor. Use unsalted variety for best results.
- For ease of prep, ground the peanuts using a food processor or a blender. Alternatively, you can put the peanuts in a resealable bag and use a rolling pin to crush them.
- To easily remove the cake after steaming, make sure to generously brush the bottom and sides of the pan with oil. You can also line it with banana leaves for added aroma.
- Cover the steamer lid with a kitchen towel or cotton cloth to avoid water drips on the rice cake.
- Steam the tikoy in a wide pan to make it as thin as possible. Slightly flatten the sticky rice cake while it’s still warm and more malleable as it will be harder to roll once cooled.
- To keep the tikoy from sticking, grease the working surface as well as the knife or cutter.
- Use a piping bag to easily pipe the filling or a spatula to spread the filling on the tikoy slices
Video
Nutrition Information
Calories:
307
kcal
,
Carbohydrates:
49
g
,
Protein:
8
g
,
Fat:
10
g
,
Saturated Fat:
2
g
,
Sodium:
81
mg
,
Potassium:
211
mg
,
Fiber:
3
g
,
Sugar:
13
g
,
Vitamin A:
6
IU
,
Vitamin C:
1
mg
,
Calcium:
24
mg
,
Iron:
Read more : Preparing Fresh Oregon Dungeness Crab
1
mg
“ This web site provide approximate nutriment information for convenience and adenine vitamin a courtesy lone. nutriment data be gather primarily from the department of agriculture food composition database, whenever available, operating room otherwise other on-line calculator. ”
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