How do you profess your love to your mom when she is more than 8,000 miles away?
You see bridging that gap, I have developed a kind of sixth sense that is part memory - remembering my most treasured moments with her, and part imagination - wishing I'm with her and forgetting about the distance between us. Mixing these two parts in my head has allowed me to cope with being so far away from my Mama.
It's mother's day where she is right now, (as the Philippines is 12 hours ahead of St. Louis). So I remembered this photo I took during my last trip. A photo of her reading the newspaper while she relaxes in a hammock at the farm - a candid yet poignant photo. That's her, in all her simplicity...
That afternoon, I cannot forget the plate of
deko (or
biko in Tagalog, rice cake in English), her favorite afternoon snack... it's so simple yet accurately makes me recall home. We both enjoyed the whole tray of rice cake that I almost didn't have enough for the pictures below... Oh but we enjoyed the moment - of just being there... hanging out... eating bite after bite, story after story. The moment comes to me clear as I stare at the photo... wishing I was there again to enjoy the deko - and to just be with her.
To my Mama, Happy Mother's Day! I know our love transcends time and distance, you are here in my heart forevermore.
Deko Fondue (Biko con Tsokalate;Rice Cake Fondue)
Ingredients:
2 cups sweet rice,
1/2 can coconut milk
3 cups water
1/4 tsp salt
2 cans coconut milk
3/4 c brown sugar (you could add more if you want it sweeter)
Direction:
Cook sweet rice by filling up a stockpot with coconut milk and water. Pour the rice and cook for about 20 minutes or until the rice is fully cooked. Set aside.
Meanwhile let's make the coconut crumbs that we Filipinos call latik. Latik is the residue formed from the reduction of coconut milk. Just pour the whole can of coconut milk in a thick saucepan. Bring it to boil and continue to stir until most of the liquid has evaporated. The milk will begin to change its color to slight brown and begin to solidify. Set aside half of the latik and leave the other half on the pan. At this point add the brown sugar. Continue to stir until the sugar caramelizes. Once it has caramelized, And stir in the cooked sweet rice until every grain is lathered with caramelized coconut mixture.
Press on a pan. Sprinkle the coconut crumbs. Let it cool. Slice into squares when served.
I have posted a Tsokolate-eh
here before. You could add more chocolate balls or tablea to make a thicker chocolate dip. Enjoy!
Happy Mother's day to all the moms out there. Special shout out to my mother in law, Mama Bernie for being there for me and my husband through all these years... We love you Mama B!
