Tikoy Rolls

Tikoy is a Chinese delicacy that’s usually consumed during the Chinese New Year. It’s believed to invite good luck and prosperity. So many people in the Philippines and other Asian countries gift these sticky rice treats, especially to family, friends, and clients.

There are various Tikoy flavors in the Philippines, like white sugar, brown sugar, vanilla, ube, pandan, and many more. And the usual preparation of this kakanin or delicacy is dipping the sliced Tikoy in egg and frying it in oil.

I made this Tikoy for our New Year dessert this year together with my favorite Buchi. These Tikoy rolls are filled with ube jam or ube halaya and peanut butter.

Let me know what you think about this recipe and any modifications you made. 

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You will need:

• 2 cups glutinous rice flour
• 1 cup sugar, adjust sugar to the sweetness
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup of water
• crushed peanuts or sesame seeds, for coating
• peanut butter and/or ube jam/ube halaya for filling

Procedure:

1. In a pot over the lowest heat, pour water and sugar. Mix until melted and turn off the heat. Then, gradually add glutinous rice flour into the hot water with sugar. Continue mixing well until all ingredients are incorporated, and no lumps are left.
2. Grease a round pan or llanera with enough oil and pour the tikoy mixture into the greased pan or llanera. Prepare the steamer and let the water boil first before starting to steam. Don’t forget to cover the lid with a clean cloth to prevent water drippings on the mixture.
3. Place the tikoy in the steamer and steam for 35 minutes, if using llanera, and 1 hour, if using a big round pan. Do a toothpick test if it’s cooked. It should come out clean when inserted in the center.
4. Wrap your tray or chopping board with plastic cling wrap. Brush some oil on it to prevent the tikoy from sticking.
5. Once done, remove the tikoy from the steamer and use a knife over the edges to remove the tikoy. Flatten the tikoy while still hot because it’s harder to roll the tikoy when it gets cold. Be careful because the tikoy is still hot, and you can use a spatula to flatten the cake. Put some fillings, and you may use any filling you want. Then roll, wrap the filling, and cut the rolled tikoy. Coat with crushed peanuts or sesame seeds.