Top three signs Bake Happy Blogger will be a baker/food blogger (when she’s not doing other equally important stuff) when she grows up:
• Her most remembered Shaider episode was the one where a food monster detained a family in their own home and the dad was forced to go to the grocery store to get lots of food to feed the monster. It was her first glimpse of how grocery stores looked like in Japan. Fascinating.
• Her favorite Kuya Bodgie story in Batibot was Legend of Why the Sea is Salty. She may not remember how the story went but she can still visualize the picture of the feast shown as the story was told as if it were yesterday.
• The most intriguing Sesame Street episode was when Gina made a Malted Milkshake. I mean, what was that and how does that taste like?
That doesn’t really add up, does it? Well, the thing is, my most remembered shows are those which featured food, however weird they were incorporated into the story.
And how I wish Tibok-Tibok was a part of my childhood as much as powdered sugar was. Unfortunately, I just discovered it a year ago and I felt I missed a quarter of my life. So now I am making up for lost time by showing you how to make this absolutely silky, velvelty and heavenly delight.Just in case you're like me who just knew about it recently, Tibok-Tibok is a Kapampangan specialty. It's milk pudding usually made from carabao's milk. It's called Tibok-Tibok because when cooking the pudding, you know it's is done when the rythm of the simmering pudding resembles a heartbeat.
Tibok - Tibok Recipe
adapted from Yummy
What we need:
6 cups carabao's milk
50 grams glutinous rice powder
100 grams cornstarch
1 cup sugar
grated rind of 2 limes (dayap) (optional)
oil or butter greased banana leaf
(1) In a large frying pan, combine together the carabao's milk, rice powder, cornstarch, and sugar. Stir mixture constantly with a wooden spoon.
(2) Add rind and stir continuously until smooth and thick. Carefully the handle of the wooden spoon into the mixture.
(3) Check if the Tibok-Tibok no longer sticks to the spoon. If so, remove mixture from heat.
(4) Grease a 9-by-9-inch square pan with oil or butter then top with a greased banana leaf. Or you can also use a baking dish or whatever container you have on hand.
(5) Pour mixture in and spread evenly. Let mixture cool then top with latik.
(6) Slice into squares
To take this yummy Tibok Tibok up a notch, go get some molo wrappers.
Place a spoonful of Tibok Tibok into the center of the wrapper. Brush some water on the wrapper.
Now, here's how I wrapped the tibok tibok. Join opposite ends of the wrapper.
Then join the opposite sides as well, like so.
Until they look like this.
Paste the "wings" together so we'll have purse-like wrapped Tibok-Tibok.
Fry them until golden brown.
Place them in a bed of Latik or solid coconut curds.
And you now have Tibok-Tibok dumplings.
Want to see how it looks like inside? Yummy!