Tibok-Tibok

September 2008 | By Gene Gonzalez
Tibok-Tibok
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at a glance

Main Ingredient

Rice and Grains

Type

Dessert

Preparation Time

00:00:00


Date Published

September 2008

Tibok-tibok is a Kapampangan pudding traditionally made with carabao's milk. According to Gonzalez, carabao’s milk imparts a slightly salty flavor to the mixture, which might not be achieved if using regular milk.

Makes 1 (9-inch) square pan 
Prep Time 5 minutes 
Cooking Time 30 to 40 minutes

6 cups carabao's milk
50 grams glutinous rice powder
150 grams cornstarch
1 cup sugar
grated rind of 2 limes (dayap)
oil or butter
greased banana leaf

1  In a wok, mix carabao's milk, glutinous rice powder, cornstarch, and sugar. Cook at low heat, stirring mixture constantly.

Add rind and stir continuously with a wooden spatula until smooth and thick. Carefully dip finger or the handle of a wooden spoon into the mixture.

When it no longer sticks to the finger or spoon, remove mixture from heat.

4  Grease a 9-by-9-inch square pan with oil or butter then top with a greased banana leaf.

Pour mixture in and spread evenly. Let mixture cool then top with latik (recipe below). Slice into squares.

YUMMY TIP:   To make latik, heat coconut milk in a wok. Stir constantly for about 15 to 20 minutes until oil accumulates at the bottom of the pan and brown solids (latik) form on top. Strain excess oil.




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