ube tikoy roll with cheese

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​Tikoy is a sticky steamed rice cake which is normally eaten in the Philippines when Chinese New Year is celebrated. This Chinese tradition was adopted by Filipinos for many years. It is believed that Tikoy is a sign of good luck. It is also called year cake or Chinese New Year's cake prepared traditionally using glutinous rice. 
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For this recipe, I just made a little twist from a regular TIKOY that is normally cooked and fried in beaten egg. Ube flavor is added, sliced in strips, added a slice of cheese and wrapped in spring roll wrapper. If you remember, cheese sticks became popular but this time we are adding tikoy with ube flavor. 

Tikoy is already sweet so we are not adding brown sugar like how Turon is prepared.  If you are not a fan of cheese, you can omit it. Try this recipe and let me know how it is by writing a comment below.

Ube Tikoy roll with cheese

​INGREDIENTS:

• ​1 1/4 cups glutinous rice flour
• 3/4 cup sugar*
• 3/4 cups water​​ (adjust according to consistency)
• 1 1 /4 tsp Ube essence / Ube extract
• Cheddar cheese, cut into strips
• Spring wrong wrappers

* Sugar can be adjusted according to your preference

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ube tikoy roll with cheese

HOW TO PREPARE:

• Mix all the ingredients together until well combined.
• Grease a 6" round pan with a non-stick cooking spray or brush with oil.
• Transfer the mixture to a greased pan. 
• Steam for 1 hour on medium heat. Cover with cheese cloth to avoid water drips.​ Remove from the steamer and let it cool.
• Cover and seal with plastic wrap.
• Refrigerate for at least an hour before cooking. 

• When tikoy is ready, slice into strips.
• ​Place a strip of tikoy onto a spring roll wrapper.
• Add cheese strip on top of tikoy.
• Wrap by gathering sides and roll until filling is fully covered.
• Seal edges with water.
• Deep fry until all sides are golden.
• Drain on paper towels.
• Serve and enjoy. 

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