Ingredients:1/2 c Cream Cornstarch
3/4 c corn (canned)
1/2 c white sugar
1/2 c water
2 coconuts (grated)
coconut oil (from Latik recipe)
1. Place grated coconut in a cheese cloth. Squeeze to get 1 cup of kakang gata and set aside. Mix 2 cups of water water with the grated coconut and squeeze to get thin coconut milk. Set aside.
2. In a blender or food processor, puree the corn. In a mixing bowl, combine corn, cornstarch and sugar and mix well. Add 1/2 cup water and coconut milk. Bring to a boil and simmer, stirring constantly, until mixture is thickened.
3. Grease pan or mold with the latik oil. Pour the mixture in and let set until cool. Top with Latik and
Latik:
1 c coconut milk
3 tbs white sugar (optional)
Boil coconut milk until oil separates from mixture. Take all the excess oil out and set aside. Add sugar to latik and cook until crisp.
Variations:
1. The corn is used to make this dessert yellow in color...of course there's the taste. I've also seen this dessert with whole corn kernels mixed into it. You can, however, skip the corn altogether.
2. You can also use canned or powdered coconut milk if fresh grated coconut is not available.
2 comments:
i tried the recipe but it turned out that the mixture turned into lumps while i boiled it. i actually continuously stirred it from the start but was surprised it formed lumps. any tips?
Traditional kapamapangan tibok tibuk is made of galapong , a mixture of rice and glutinous rice soaked in water overnight then grind. Boiled in coconut milk and simmer over slow fire until it doesn’t have the galapong taste. Topped with Latik
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