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Sunday, April 24, 2016

Tibok-tibok I (Pampanga)

How to make Tibok-tibok I (Pampanga) recipe - If you use the rind of a native dayap, you need not use latik as latik can cover up the richness of carabao’s milk, and the fragrance of the dayap rind. Gene Gonzalez

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.
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