Forget Panna Cotta—Make This Sweet And Creamy Milk Pudding From Pampanga Instead

It’s Pampanga’s answer to creamy panna cotta, but made even more flavorful with a touch of dayap flavor and latik or coconut curds. Carabao’s milk is used traditionally in this Kapampangan dessert, but in this recipe, a combination of cow’s milk and all-purpose cream are used as a substitute for the richer carabao’s milk.

Tibuk-tibok

Serves 6 to 8

• 5 cups fresh full cream milk 
• 1 cup all-purpose cream 
• 3/4 cup cornstarch
• 3/4 cup white sugar
• zest of 1 dayap  
• latik, for topping

1. Mix together all ingredients (except latik) and stir until cornstarch and sugar are dissolved. Heat and allow to simmer while constantly stirring until mixture forms into a gravy-like consistency. 

2. Pour into a container to form a 1/2-inch thick layer. Allow to cool at room temperature. Top with latik before serving.

This recipe first appeared in FOOD Magazine, June-July 2014 Issue

Styling by Claude Tayag

Photography by Ian Castañares