These Tikoy Rolls are a classic favorite kakanin of Filipinos, sticky glutinous rice rolled into finely grounded sesame seeds. Perfect afternoon snack with coffee on the side. Enjoy!
TIKOY ROLLS (Filipino Style)
½ kilograms glutinous rice flour (malagkit)
2 cups sugar
2 ½ cups water
¼ cup condensed milk
For Fillings & Coating:
½ cup cooked munggo + 2 tablespoon sugar
1 pack toasted sesame seeds, for coating (ground it finely using mortar and pestle or food processor)
1. Prepare the steamer and bring it to a boil.
2. In a mixing bowl, combine all tikoy ingredients. Mix it well until well incorporated.
3. Transfer mixture into a greased square pan (don’t put too much or don’t make it too thick) and place it on a steamer rack.
4. Steam and cover pot for about 20-25 minutes over low heat. Do a toothpick test to check if its already cooked. Toothpick should come out clean.
Notes: Don’t forget to cover the top with foil or clean cloth to prevent water drippings.
5. Once cooked, carefully remove the cover and make sure no water drips down. Remove the pan and let it cool first.
6. Invert the tikoy on a plate and spread the filling. Roll it into a tube and then roll it into the finely grounded toasted sesame seeds.
7. Serve and enjoy!
Cooking Tips: You may also use finely grounded peanuts. For business purposes you may combine toasted sesame seeds with some toasted breadcrumbs as a filler to save on expenses.
Alternative Filling: Ube jam, peanut butter, chocolate, cheese, and or any favorite jam you like.