Wednesday, 5 December 2012

Tambo Tambong (Ginataang Bilo-bilo)

I am often asked by relatives, friends, and people we know, how many kids we already have, and most of the time answer them with "none yet"  with a smile.  But when they ask me "why?" followed by "what are you still doing (you're old!)"?  That causes me to flare up.  Yes, I get offended.  And I get even more pissed off when I explain our situation and then people would assume that they know everything and give all sorts of unsolicited advices that are most of the time inappropriate.  As if we are lesser human beings for not having kids of our own yet at our age. Why can't people learn to listen and understand first before they open up their mouth?  Which part of "we are consulting with fertility doctors so that we can have kids" is difficult to understand?  Sometimes it is really annoying to talk to people specially when they know nothing but still pretend to be experts of everything (sigh) Firstly, we want to have kids like any other couple that is precisely the reason why we are seeking medical help.  Secondly, whether  we want to have kids or not, is entirely none of any one else's damn business.  It is for us to decide and deal with it.  Got it???

Enough... We are posting more native filipino delicacies featuring glutinous rice and coconut milk :-)  Let us share with you another kakanin or Philippine Native delicacy which is one of our family's favorite snack- tambo tambong.  In Tagalog, it is called ginataang bilo bilo. I don't know how this glutinous rice balls cooked in coconut milk got its name but we have always known it to be tambo tambong. I don't know the meaning of tambo tambong nor does Mammy.  Bilo-bilo on the other hand is a Tagalog word that refers to the glutinous rice dough that is shaped in small oval shape. 

This snack is usually served at parties specially in the rural areas like in our town.  But it may also be served as a daily snack.  Most households at the moment, however, would prefer buying cooked tambo tambong from their favorite karinderias (small restaurants) or from those streetvendors peddling cooked kakanin around as to cooking tambong tambong  since it is tedious and laborious to cook this specially if one opted to make use of the soaked glutinous rice then ground finely :-)
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Tambo Tambong Ball
Sweet Potatoes, cubed - 5 large
Saging na saba (plantain), diced - 10 pcs
Sago (tapioca pearls) - 1 cup
Ripe jack fruit
Coconut milk from 1 coconut 
Sugar - 1 1/2 cups or to taste 
Salt - 1/4 tsp

check our post on how to make coconut milk here.

Tambo Tambong balls:
Glutinous Rice Flour - 500 g.
Water - 2 1/2 t0 3 cups

Cooking Procedure :

1. Mix water and glutinous flour and form into a dough.  Scoop out a dough and shape it into small balls that is 1/4" in diameter
2.  In a pot, pour water and the tapioca pearls and bring it to a boil until the tapioca turns transparent in color.  Make sure that there is no white on any of the pearls.
3. Extract the coconut milk, check how to do it  here. Make at least 5 to 6 cups of coconut milk.
4.  Place the coconut milk and  sweet potatoes in a pot and bring to a boil.
5.  When the mixture is boiling, add the glutinous rice balls, sugar, salt, and saging na saba.  Bring to a boil again 
6.  When the glutinous rice balls are firm and soft, that is when they are floating, and when the saging na saba are cooked, add the sago.  Adjust the sugar  and add more water as needed and boil for another five minutes or so.

You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection


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