Tibok-tibok is a Kapampangan pudding traditionally made with carabao’s milk.
- 6 cups fresh carabao’s milk
- 50 grams glutinous rice powder
- 150 grams cornstarch
- 1 cup sugar
- 2 limes (dayap)
- oil or butter
- pinch of salt
- In a wok, mix 6 cups carabao’s milk, 50 grams glutinous rice powder, 150 grams cornstarch, salt and 1 cup sugar.
- Cook at low heat, stirring mixture constantly.
- Add grated rind of 2 limes (dayap) and stir continuously with a wooden spatula until smooth and thick.
- Carefully dip finger or the handle of a wooden spoon into the mixture.
- When it no longer sticks to the finger or spoon, remove mixture from heat.
- Grease a 9-by-9-inch square pan with oil or butter or line with a greased banana leaf.
- Pour mixture in and spread evenly.
- Let mixture cool then top with latik.
- Slice into squares.
Note: 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.
3 1/2 cups thick coconut milk
1 -2 cups sweetened flaked or shredded coconut (same as desiccated coconut)
- 3 1/2 cups thick coconut milk
- 3 1/2 cups whole milk
- 1 cup sugar
- 1 cup cornstarch
- 1 tablespoon of lime peel
- 1/2 tsp salt
- In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat.
- Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown.
- Remove from heat immediately and pour into small bowl.
- Preheat the oven to 350 degrees F.
- Lay the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat.
- Heat for 3 to 5 minutes or until golden brown.
For the pudding:
- Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside.
- In a large saucepan, combine coconut milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel.
- Bring to a boil, remove lime peel and then lower heat to a simmer.
- 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.
- Let the pudding cook for a few more minutes.
- The pudding will thicken and as soon as it starts to bubble, remove from heat and pour into the prepared pan.
- Let cool completely before cutting into servings.
If using canned coconut milk:
- Some canned coconut milk are very lean, so if your coconut milk starts thickening and there’s not much oil coming out, add a tablespoon of coconut oil or vegetable oil to allow the milk solids to turn golden brown.
- For best results, try to find canned coconut milk that has “first pressing” written on the label