Peanut Tikoy Rolls with Ube Filling

Tikoy rolls with ube halaya filling on a plate

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Peanut Tikoy Rolls 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 Time10

Cook Time30

Course: Dessert, Snack

Cuisine: Chinese, Filipino

Servings: servings

Calories: 307kcal

Author: Lalaine Manalo

Equipment

Steamer

Ingredients

1 cup roasted peanuts
2 cups glutinous rice flour
½ cup sugar
1 cup warm water
1 teaspoon vanilla extract
¼ cup ube halaya

US Customary - Metric

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 the remaining steamed rice cake. Serve.

Video

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

Nutrition