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.
2 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.
3 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.
5 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.
Photography by David Hanson | Food Styling by Gene Gonzalez of CACS | Prop Styling by Sharlene Tan Props from Rustan’s Department Store
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