Tibok Tibok (Carabao's Milk Pudding)
Tibok-Tibok is a native Kapampangan delicacy of milk pudding made from carabao's milk with immaculate white, silky and jelly-soft texture that is rich and creamy.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cups fresh carabao's milk (- fresh cow's milk as alternative )
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- latik (toasted coconut milk curd)
Instructions
- 1
In a small bowl, combine and mix together granulated sugar and cornstarch. Take 1/4 cup of the Carabao's milk and add it to the mix. Stir well until sugar is dissolved and texture becomes smooth.
- 2
Pour the rest of the milk in a pan or pot and bring to a simmer over low heat.
- 3
Pour the sugar-cornstarch mixture into the pan through a sieve to make sure any lump is filtered out.
- 4
Let the pudding cook while stirring constantly until it becomes thick and the first bubble appears.
- 5
Immediately transfer the pudding to a greased container and give it a big tap to release trapped air and to level out the pudding. Cover and let it cool down to room temperature for it to set nicely.
- 6
You may place it in the fridge if not serving immediately. Run the knife to make diagonal cuts on the cooled Tibok Tibok. Top with Latik and serve.