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| Indonesian cake made mainly of glutinous rice and resembles Soylent Green. LOL (Photo credit: Wikipedia) |
Similar in texture to another Filipino merienda favorite maja blanca, tibok-tibok is a Kapampangan pudding traditionally made with carabao's milk. Carabao's milk imparts a slightly salty flavor to the mixture, which might not be achieved if using regular milk. Wake up early and hit the palengke or a weekend community market near you to get fresh carabao's milk for this recipe.
This will make one 9-inch square pan with only five minutes preparation and thirty to forty minutes to cook.
TIBOK-TIBOK
You will need:
6 cups carabao's milk
50 grams glutinous rice powder
150 grams cornstarch
1 cup sugar
2 limes (dayap)
Here's how:
In a wok, mix 6 cups carabao's milk, 50 grams glutinous rice powder, 150 grams cornstarch, 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 then top with a greased banana leaf. Pour mixture in and spread evenly. Let mixture cool then top with latik. Slice into squares.
To make latik, heat coconut milk in a wok. Stir constantly for about 15-20 minutes until oil accumulates at the bottom of the pan and brown solids (latik) form on top. Strain excess oil.
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