Tingmo are often served in place of rice, and are especially good with dishes that have gravy, such as curries. They may be eaten hot or cold. Leftover timo may be pan-fried for breakfast. Break the timo into smaller pieces and toss in light oil or butter till they become crunchy. Children, and those fond of sweets, may enjoy timo shredded into a bowl with melted butter and honey.
8 cups unbleached white flour
4 teaspoons baking powder
½ teaspoon baking soda
2 cups cold water
Sift the dry ingredients together in a bowl.
Gradually incorporate the water into the flour mixture by slowly pouring it into the center while mixing in a circular motion from the center outward. When the dough has formed, knead about five minutes until it is soft and pliable. It should not be sticky.
Let the dough rest 20 to 30 minutes, covered with a bowl or plastic.
Roll the dough out flat about ¼ inch thick, using the minimum amount of flour necessary.
Oil the surface of the dough lightly and then cut the entire shape into strips 2 to 3 inches wide and about 8 inches long. Fold and twist each piece into a pleasing shape and place on a lightly oiled steamer tray, arranging the timo so they are not touching.
Heat the water in the bottom of the steamer. When the water is rapidly boiling, place the steamer trays on top, cover, and steam undisturbed for 15 minutes.
Keep any leftover tingmo in a plastic bag or air tight container or they will become hard and dry very quickly. Usually they disappear very quickly!