Earlier, we showed you that it is possible to make tibuk-tibuk -- Pampanga's favorite kakanin, in twenty minutes. This time, we will show you another version that takes it up a notch with a delicious corn flavor.
Do you just add the corn to a plain tibuk-tibuk mixture? Not really.
For one, you will need a base that has more body, for it to be able to hold the corn well. Corn could also give your tibuk-tibuk a shorter shelf life, but we will show you how to work around that.
Tibuk-Tibuk is maja blanca's Kapampangan cousin, but is much more creamier and flavorful, as it is traditionally made with carabao's milk.
Watch the video and see!
This is a very detailed video with complete instructions so you can follow along and make tibuk-tibuk like a pro!