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Tagalog Espesyal: Tibuk-tibok Panna Cotta

4 months ago

Fill your table with big and bold native flavors

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Tibuk-tibok Panna Cotta

Makes 5-6 servings

3 packs Coconut Powder (diluted in 1.5 cup water)

2 cups All Purpose Cream

1 liter Carabao’s Milk

¼ cup Butter, salted

1 can Cream Style Corn

1 can Corn Kernel

1 ½ cup White Sugar

¼ tsp Iodized Salt

150 gms Corn Starch

1 cup Water

1 cup Cheese, grated

  1. Mix the coconut cream, all-purpose cream and carabao’s milk in a pot over medium heat. Bring to a boil, stirring constantly.
  2. Add the butter, cream style corn, corn kernels and iodized salt. Lower heat and continue cooking for several minutes.
  3. In a separate bowl, dissolve corn starch in water using a separate bowl.  Slowly add this to the pot while stirring constantly.
  4. Transfer the coconut-corn mixture to a molding tray or ramekins. Refrigerate until it sets.
  5. Before serving, remove from the mold and invert on a serving plate. Top with grated cheese, corn kernels, and toasted dessicated coconut.
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