Ernest Reynoso Gala

TIBUC TIBUC

Tibuc-Tibuc
by Ernest Reynoso Gala

4 cups pure carabao’s milk or fresh cow’s milk
1 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon dayap rind (lime rind) or lemon extract
1/2 cup non-dairy coffee creamer (optional)
For the topping:
1 cup canned coconut cream (cacang gata)

Line a nine-inch diameter bilao or foil pan with softened banana leaves.

Mix the carabao’s milk and cornstarch in a wok with a wire whisk (and the coffee creamer, if desired). Cook over a medium fire until the mixture begins to coat the whisk. Add the sugar. Keep mixing for a few minutes more until thick enough to hold its shape. Add the dayap or lemon. Pour immediately on to the prepared pan. Cool in the refrigerator. When firm, top with latik. Serve cold.

For the topping:
Put the coconut cream in a thick wok and cook until oil seeps out and the cream coagulates into a brown mongo-like texture or latik. Set aside the oil for another use.

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