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
1 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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