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.