Tibok-tibok capampangan (traditional milk pudding)
immediately. Don’t allow the galapong to ferment. Gene Gonzalez
4–6 cups carabao’s milk
500–600 grams glutinous rice, ground
1 cup sugar
grated rind of 2 dayap (lime)
latik (fried coconut milk)
1. In a kawali (wok), cook carabao’s milk, ground rice and sugar over low heat. Add dayap rind and stir continuously with a wooden spatula until smooth and thick. When the mixture stops sticking to your finger, remove from heat.
2. Grease a platter or tray with oil or butter or top with a greased banana leaf. Pour milk mixture and spread evenly. Let cook. Serve with latik.