tibuk-tibuk too

we’ve had a previous post on coconut milk-based tibok-tibok (the one you made) from your apu’s recipe. my mom makes it based on carabao’s milk. we happened to pass by a stall in bacolor with huge gallons of carabao’s milk for sale this morning, so she decided to make some tibuk-tibuk today. she bought a liter’s worth of milk (around 100 pesos) and even though there wasn’t any ngungot (niyog in tagalog, mature coconut in english) for the latik topping, she decided to still cook the dish.
not because she’s my mom (or that we grew up eating this dessert), but her version is better than susie’s (the famous pasalubong place here in pampanga known for its tibuk-tibuk). partida pa yan since there wasn’t any latik topping. yum!
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2 Comments Add yours

  1. Guagua Girl says:

    hey, so how did your mom make the tibuk-tibuk? is it exactly like how you make it with coconut milk? does she use cornstarch or something else for the coagulating agent?

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  2. Betis Boy says:

    yup. the carabao's milk just replaces the coconut milk. and she uses a bit of cornstarch to thicken it. and she adds dayap rinds too. try doing it with pure cows milk. i think that'll work.

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