Tikoy Rolls

(pic:ctto)

INGREDIENTS:

2 cups glutinous rice flour
1 cup sugar
1/4 tsp. salt
1 tsp vanilla extract
1 cup + 2 tbsp. water
peanuts -crushed or crushed grahams (for coating)

Dulce De Leche (for filling), or peanut butter, chocolate, etc

COOKING PROCEDURE

1. Combine glutinous rice flour, sugar and salt. Mix well. Add water. Mix well until smooth and no lumps. Add vanilla extract. Mix well.

2. Grease baking pan with oil. Pour the the mixture to the pan. Steam for 30 to 35 minutes in medium-low heat. Put cloth in the lid of the steamer to prevent the steaming water from dripping.

3. Meanwhile, wrap a flat surface or tray with cling wrap or plastic. Then grease with oil to prevent the mixture from sticking.

4. After steaming, put the cooked tikoy to the greased surface. Flatten while still hot. You may use rolling pin or spatula to flatten. It is easier to shape the tikoy while still hot.

5. Once flattened, put filling, dulce de leche. Then roll into a log-like. Cut the rolled tikoy and coat with crushed peanuts or grahams.