Matamis
It’s safe to say that at TIKIM we love the savory spectrum of food so when it comes to sweets, ‘matamis’ in Tagalog, we lean toward desserts that balance both sweet and savory. For the supper club on Sunday, we made sure the desserts on our menu do just that. We will be featuring Ginataang Bilo Bilo, Avocado Sorbetes, and Cassava Cake.
GINATAANG BILO BILO is a sweet coconut soup with glutinous rice dumplings or ‘bilo bilo’. There are versions of this in other Southeast Asian countries and is similar to the Chinese Tangyuan with the addition of coconut milk. Our version includes sweet yam, saba banana, jackfruit, tapioca pearls and ube bilo bilo which gives it a lavender hue.
AVOCADO SORBETES is definitely a childhood favorite. Growing up in the Philippines, avocados are generally used in sweet applications so after moving to the US, we had to adjust to avocados being on the savory side. We have memories mashing avocados, adding some sugar and milk and putting it in the freezer to enjoy cold. There was also avocado ice candy and of course, sorbetes which is Filipino ice cream (sometimes also known as dirty ice cream). Ice cream was introduced by the US right after ice and refrigeration. Our version of Avocado Sorbetes is served with Lengua de Gato, a buttery cookie that is shaped like a cat’s tongue.
CASSAVA CAKE falls in the category of Filipino desserts called kakanin. They are generally made from rice or other starchy ingredients like cassava or taro and usually include coconut milk. This dessert category spans many textures from puto which is more cake-like to more dense varieties like bibingka. Our Cassava Cake falls in the latter category and is topped with a sweet coconut cream and Beemster Gouda.
To round out the dessert course, we will be serving Salabat, a soothing ginger tea.
If you are one of the few that snagged tickets to TIKIM’s upcoming dinner on Sunday @mestizopdx, you will get to taste these dishes. We are so excited to be able to share some of our Filipino favorites with you.
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