Tikoy rolls are soft and chewy sticky rice rolls made with glutinous rice flour, filled with red bean paste, and coated in a sesame-peanut mixture.
They're lightly sweet with a nice contrast of textures-soft inside and slightly crunchy outside.
They're simple to make and best enjoyed warm or at room temperature.
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What are Tikoy Rolls?
Tikoy rolls are a type of kakanin (Filipino rice cake) inspired by Chinese nian gao.
They're made with chewy glutinous rice flour and filled with sweet options like munggo paste (mung bean paste), red bean paste (which I'm using), ube halaya, peanut butter, or even Nutella.
Each piece is coated in sesame seeds and roasted peanuts for a bit of crunch. You can change the filling or coating depending on what you have.
Ingredients You'll Need
Notes and Substitutions
- Glutinous rice flour (sweet rice flour): Gives the rolls their chewy, sticky texture. Don't use regular rice flour - it won't turn out the same.
- Sesame seeds: I used white or natural sesame seeds, but you can also try black sesame seeds. Toasting helps bring out their flavor.
- Peanuts: Use toasted or roasted peanuts, salted or unsalted. Make sure they're fresh, since stale peanuts can affect the taste.
- Filling: I used red bean paste, but you can also use mung bean paste, ube halaya, peanut butter, Nutella, or chocolate.
How to Make Tikoy Rolls (Step-by-Step)
Step 1: Make the peanut-sesame coating
In a dry pan over medium heat, toast 3 tablespoons sesame seeds until lightly golden and nutty. Let cool slightly.
Grind the toasted sesame seeds with 3 tablespoons roasted peanuts until fine (using a blender, food processor, or by hand).
Don't overdo it or it can turn pasty. Transfer to a bowl and set aside.
Step 2: Make the batter
In a bowl, combine:
- 1 cup glutinous rice flour
- ⅓ cup granulated sugar
- A pinch of salt
- 1 teaspoon vanilla extract (optional)
- ¾ cup water
Whisk until smooth and lump-free.
The batter should be thin and pourable. If it's too thick, add a little more water, a tablespoon at a time.
Step 3: Prepare the pan and steamer
Lightly brush an 8×8-inch pan with oil.
Line with parchment paper, then lightly grease the parchment to prevent sticking.
Set up a steamer with about ½ inch of water - make sure the water doesn't touch the bottom of the pan. Bring to a boil.
If you don't have a steamer, use a large pot with a rack or trivet to keep the pan above the water.
Step 4: Steam
Pour the batter into the prepared pan. Steam for about 10 minutes, or until the surface is set and dry.
Cover with a lid. You can wrap the lid with a clean kitchen towel to prevent water from dripping onto the tikoy.
Let it cool slightly - it should still be warm and soft enough to handle.
Step 5: Fill and roll
Transfer the tikoy to a clean work surface while still warm - it's easier to handle and roll.
Place the filling in a piping bag or Ziploc bag and snip off the corner. Pipe the filling along one edge, close to the side.
Lift one edge over the filling, then roll tightly into a log.
Once rolled, slice into smaller pieces. Repeat with the remaining tikoy and filling.
Use a silicone spatula or dough cutter to lift the pieces, or lightly oil your knife and hands to prevent sticking.
Step 6: Coat and serve
Roll each piece in the sesame-peanut mixture until evenly coated.
Serve your tikoy rolls warm, or let it cool to room temperature before serving.
Tips for Making Tikoy Rolls
- Don't overcook the tikoy - it should stay soft.
- Work while it's still warm so it's easier to roll.
- Lightly oil your hands or tools if it starts to stick.
- Don't overfill or it will be harder to roll.
How to Store and Reheat
- To store: Keep in an airtight container at room temperature for up to 2 days.
- To freeze: Freeze in a sealed container for up to 1 month. Thaw at room temperature before serving.
- To reheat: No need to reheat - just let it sit at room temperature. Try not to refrigerate, as it can make it firm.
Recipe FAQs
Tikoy is made with glutinous rice flour, sugar, and water. That's what gives it that soft, chewy texture.
Yes, you can make them a day ahead and keep them at room temperature.
You can also freeze them for up to 1 month. Just thaw at room temperature before serving.
It may have been overcooked or stored in the fridge, which can make it firm.
It's best not to reheat them, since the coating can get soggy and lose its texture. Just let them sit at room temperature before serving.
More Filipino Rice Cakes
- Pichi-pichi: A soft, chewy cassava dessert coated with grated coconut.
- Palitaw: Boiled rice cakes coated with coconut, sugar, and sesame seeds.
- Kutsinta: Steamed orange rice cakes made with lye water, often topped with grated coconut.
- Sapin-Sapin: A colorful layered rice cake made with coconut milk and flavored with ube, jackfruit, and more.
- Biko: A sticky rice cake cooked with coconut milk and panutsa, topped with latik (coconut curds).
Other Candies and Sweets You May Like
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📖 Recipe
Tikoy Rolls Recipe (Chewy Sticky Rice Rolls with Filling)
Equipment
- Pan (for toasting sesame seeds)
- Steamer (or pot with rack)
- 8x8-inch pan (for steaming the tikoy)
- Blender, food processor, or mortar and pestle (for grinding the coating)
- Spatula or knife
Ingredients
For the coating:
- 3 tablespoons sesame seeds
- 3 tablespoons roasted peanuts
For the tikoy:
- 1 cup glutinous rice flour
- ⅓ cup sugar
- A pinch of salt
- ¾ cup water
- 1 teaspoon vanilla extract (optional)
- Coconut oil (or any neutral oil) for greasing
For the filling:
- ½ cup red bean paste
Instructions
- Make the coating: Toast sesame seeds until lightly golden and nutty. Let cool, then finely crush with peanuts. Set aside.
- Make the batter: In a bowl, combine rice flour, sugar, salt, vanilla (if using), and water. Mix until smooth and pourable.
- Prepare and steam: Lightly grease and line an 8×8-inch pan. Pour in batter and steam for about 10 minutes, until set.
- Fill and roll: While still warm, transfer to a surface. Add filling along one edge, then roll tightly into a log.
- Slice and coat: Cut into pieces and roll in the sesame-peanut mixture.
- Serve: Serve warm or at room temperature.
Notes
- Glutinous rice flour: Gives a chewy texture; don't use regular rice flour.
- Sesame seeds: White or black; toast to bring out flavor.
- Peanuts: Use fresh roasted or toasted peanuts, salted or unsalted.
- Filling: Red bean paste or swap with mung bean paste, ube, peanut butter, or Nutella.
- Don't overcook the tikoy - it should stay soft.
- Work while it's still warm so it's easier to roll.
- Lightly oil your hands or tools if it starts to stick.
- Don't overfill or it will be harder to roll.
- To store: Keep in an airtight container at room temperature for up to 2 days.
- To freeze: Freeze in a sealed container for up to 1 month. Thaw at room temperature before serving.
- To reheat: No need to reheat - just let it sit at room temperature. Try not to refrigerate, as it can make it firm.
Ynez B. says
I have been looking fot this recipe i am so happy to find it here. My son and i made it and it turned out so good! Maraming salamat!
Nora Reyes says
Hello Ynez! Aw, this made me so happy to read! I actually recreated this recipe from a childhood memory, so it means a lot to hear that you and your son enjoyed it. 😊 Maraming salamat din for trying it and sharing this with me!