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Posted by vm on August 17, 2005 at 16:41:19:

Tibok-Tibolk (coconut pudding, this is also similar to the Hawaiian Haupia)

1 cup of rice (Jasmin or milagrosa), soaked in 2 cups of water
Half a gallon of whole milk (caraboa, cow or goat)
1 cup cornstarch, liquefy in water, just enough so it can be stirred
2 cup of white sugar
2 cans coconut milk (regular size)
1 can frozen coconut cream
tsp natural almond extract, optional


Make latik by boiling the coconut cream, stirring until it turned crumpled golden browned, strain and set aside both latik and oil.

Pour the soaked rice in a blender and blend for 1 minute

Pour this on a big wok (stainless steel wok), combine with the rest of the ingredients, except cornstarch and flavor.

Let boil, stirring constantly until it thickened, then add the liquid cornstarch, the almond extract, continue stirring and add about half of the oil that was rendered from cooking the latik

Keep stirring and continue cooking for about 2 -5 minutes more, then pour in a serving container.

Decorate latik on top


Note: Almond extract is not an authentic ingredient here, but I happen to like that flavor, so I use a little in most of my dessert cooking.

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