Tibok-tibok is a Kapampangan delicacy that is rich, creamy, and so delicious. It is made mainly from carabao milk and has a jelly-like texture. It is topped with latik for added flavor and color.
- 3 1/2 cups coconut milk
- 3 1/2 cups carabao milk, goat milk, or coconut milk
- 3 1/2 cups whole milk (for vegetarians, you can replace it with coconut milk)
- 1 cup brown sugar
- 1 cup cornstarch
- 1 tbsp lime peel
- 1/2 tsp salt
- Boil the coconut milk on medium heat. Stir constantly until the coconut oil starts to come out and the coconut milk solids turn golden brown.
- Remove from heat immediately. Set aside.
- Grease a 9 x 13 pan, with the coconut oil from the topping, then set aside.
- In a large saucepan, combine carabao milk, 2 1/2 cups whole milk, 1/2 cup sugar, and lime peel. Boil.
- Remove lime peel then simmer in low heat. Combine cornstarch, 1/2 cup sugar, and salt in a medium bowl. Add 1 cup whole milk and mix thoroughly.
- Pour into the saucepan and stir constantly until the pudding starts to thicken. Simmer for a few more minutes.
- Remove from heat and pour into the prepared pan. Let it cool. Cut into serving pieces.
You might like this recipe too: Biko (Sinukmani) Recipe