Tibok-tibok I (Pampanga)
1 1/2 cups sugar
3 cups coconut milk
2 cups buffalo milk or carabao milk (or fresh milk)
1/4 cup condensed milk
grated rind of 1 dayap
1/4 cup rice flour
3/4 cup cornstarch
1. In a casserole, combine sugar, coconut milk, buffalo milk, condensed milk and dayap. Boil for 5 minutes and strain.
2. Boil until thick and transfer to a 9-inch round pan brushed with butter and chill for 1–2 hours.
3. Serve with latik on the side.