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Jun 18, 2012
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Tablea at Mani Tibok-Tibok

By: Myke "Tatung" Sarthou


Tablea at Mani Tibok-Tibok

Tibok-tibok is a traditional pudding that has its origins in Pampanga. Here, we made it with a special homegrown twist by incorporating tablea into the mixture.

Serves 12 Prep Time 20 minutes Cooking Time 15 minutes

 

1 cup coconut cream (first press)
1 cup condensed milk
1 cup rice flour
2 tablets tablea dissolved in 1/4 cup water
     (we used 4 tablespoons of Nana Meng’s Original Tsokolate Filipino, which contains ground peanuts)
2 tablespoons butter
1 teaspoons vanilla
1 cup fresh carabao's milk
toasted coconut or latik for garnish

 

In a saucepan, combine coconut milk and condensed milk. Add rice flour and let it dissolve. Bring mixture to a simmer while continuously stirring.

2  As it slowly thickens, add tablea, butter, and vanilla and mix until fully incorporated. Add carabao's milk. When the entire pot has a very pasty consistency, transfer to an 8-inch baking pan lined with banana leaf. Allow to set. Chill for at least 3 hours. Top with toasted coconut or latik.

 

Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay| Props from Rustan’s  Department Store




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  • Guest Apr 08 2013 @ 08:40pm Report Abuse
       
    Can i use regular milk i replace to carabao's milk?
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