Comments on: Flavored Suman

By: Glennie

Glennie — Tue, 17 Mar 2009 18:13:57 +0000

Hi Betty Q,

Your instruction said to make latik out of 3 cups of kakang gata. What do we do withe remaining cup of coconut milk? Thank you very much for sharing this recipe. I’m planning to make this tonight for my Pastor and his wife who will visit us tomorrow.

By: yel

yel — Sun, 15 Mar 2009 16:21:29 +0000

BETTY Q,

I am here in calgary. Can you give me your email. I do have a lot of questions. Please!

By: Murasaki Shikibu

Murasaki Shikibu — Fri, 13 Mar 2009 23:31:46 +0000

Oooooh, I miss all the steamed sweet things from the market. My mother used to buy an assortment and steam then again at home and we’d eat them all.

By: marissewalangkaparis

marissewalangkaparis — Sat, 31 Jan 2009 05:15:32 +0000

Wow! Finally got the tibok tibok recipe. Sinfully delish and sorrowfully cholesterol…hahaha. Have to perfect this. Love this……waaahhh..bad for me too….

By: Ritche R. Alaba

Ritche R. Alaba — Wed, 10 Dec 2008 05:05:05 +0000

Hi…

Good day..may request for a recipe for the flavored suman..TY

RRA

By: betty q.

betty q. — Tue, 28 Oct 2008 23:52:22 +0000

Ebba…what I gave you is more akin to the Kapampangan delicacy…as I remember it some 30 years ago. You see my brother-in-law and his family (siblings, etc) love to eat …so when I finally did this for them, they never ask for any kaknin except this…My version is very smooth, silky and heavenly sublime! You be the judge when you make this and let me know what you think. The reason I asked for you guys to use the fresh organic milk is you can find it…that’s the closest in taste to the carabao’s milk…that milk has the cream floating on top. But if you cannot find it then just use the homogenized full cream milk. Ours here come in 2 liter or 4 litre milk jugs.

By: EbbaMyra

EbbaMyra — Tue, 28 Oct 2008 21:01:57 +0000

A lady from Binan told me to use both, homegenized canned milk and coconut milk (the Thai coconut Creme one). She also mixed some “corn” meal. Taste good, but with the corn meal, medio parang hindi smooth ang consistency.

By: Jai

Jai — Tue, 28 Oct 2008 19:58:42 +0000

Does anyone have the recipe for Putong Pula from Pulo?

By: Ms. D

Ms. D — Wed, 22 Oct 2008 11:43:33 +0000

betty q:

My mom put whole kernel corn in her tibok tibok recipe. I prefer fresh coconut milk, than fresh homogenized milk, but now she use either of them. Cooking tibok tibok requires a lot of patience and energy because she cook with big caserola with low fire, she mix it with consistency from the bottom to avoid burning.

By: betty q.

betty q. — Tue, 21 Oct 2008 13:17:27 +0000

Connie C, Estella and MM: You have to KEEP ON STIRRING THE PUDDING UNTIL THICKEND even though it’s over Bain Marie…if I have non-stick pots, I will use that and cook it directly on top of the stove with medium low heat…stirring with a “sandok size” wooden spoon.

Do not use ALUMINUM bowl! It will discolor your stark white tibok tibok!