Ingredients

The following ingredients have 4 Servings
  • 2 cups glutinous rice flour
  • 3/4 cup sugar
  • 1 cup warm water
  • 1 teaspoon vanilla extract
  • 1/4 cup peanut butter (for filling)
  • 1 cup finely chopped roasted peanut (for dredging)
  • coconut or vegetable oil (for greasing)

Instruction

  • In a bowl, mix glutinous rice and sugar. Pour in warm water and vanilla extract and mix until batter becomes smooth.
  • Grease 2 (6x6-inch) square or (7x5-inch) rectangle pan (glass, ceramic, or aluminum)  with oil and fill it with the batter about ½ inch  high.
  • Steam over medium heat for 10-12 minutes or until inserted toothpick comes out clean. Remove from steamer and let cool a bit. Run an oiled knife around the sides of the pan to let it loose if needed.
  • Grease a baking mat with little oil and tip the Tikoy over to transfer to the surface.
  • Fill a piping bag or a plastic bag with peanut butter and cut a small opening. Pipe a line of peanut butter along one side of the Tikoy close to the edge.
  • Roll the edge of Tikoy over enclosing the peanut butter inside. Cut along the length of the Tikoy where the edge closed to create a single roll. Do the same to the rest until all Tikoy is used.
  • Cut each roll into half. Dredge each piece with crushed roasted peanut.
  • Serve on a plate or pack them in a container box.