Tibok-Tibok is made from fresh carabao milk and topped with latik. It’s creamy and delicious! This Kapampangan delight is excellent as a snack or dessert.
Hi, everyone! All our KP readers in the western hemisphere wish you a happy Thanksgiving. I hope you have a wonderful holiday filled with good company, great food, and many reasons for gratitude.
G and I will be taking a quick trip out of town for a holiday date. Thanksgiving Day is a great day to express appreciation.
This tibok tibok delicacy took me only 30 minutes to prepare and share. It’s simple and easy to make, so that I can finish it in no time.
Kapampangan milk pudding
Tibok-tibok, a regional version of maja blanche, is found in Pampanga. The latter is made from coconut milk, cornstarch, and cornstarch. This Kapampangan delight is made with fresh carabao’s dairy, rice flour, and latik topping.
The milk pudding is creamy and smooth with a coconut-like aroma. It can be eaten as a snack or dessert, just like most kakanin.
First, cook the latik. You will need coconut oil to grease your pan and brush on the milk pudding. Check out my tips to learn how to make golden coconut curds.
Topping your dish with toasted coconut is another option if you need more time.
Type of milk you should use
- If this carabao milk is unavailable, you can substitute it with cow’s dairy and add a pinch of salt to replicate the slightly salty flavor of carabao milk.
- Substitute cow’s milk with homogenized or whole-fat milk for full flavor.
These are some helpful tips
- To prevent milk from curdling and separating, simmer the milk on low heat.
- Tibok-tibok traditionally thickens with rice flour. Cornstarch can be used, but it will result in a firmer texture.
- Tap the pan gently on the counter to evenly distribute the pudding mixture.
- To prevent the pudding from drying, you can cover it with a thin plastic film and press lightly on its surface.
How do you serve?
- Let the pudding cool, cut into portions, and top it with golden coconut curds.
- You can enjoy this as a snack or dessert after-meal with your favorite Samalamig.
Instructions for storage
- Food safety is paramount. Please do not leave it at room temperature for longer than 2 hours. It can quickly spoil.
- Cover tightly with plastic wrap and place in the refrigerator for up to three days.
Tibok-Tibok Recipe
Kapampangan Tibok tibok is a milk dessert that can be eaten as a snack or dessert. It’s made with carabao milk and golden coconut curds. It’s rich and creamy and delicious!
Ingredients
- 1 cup coconut cream
- 1 cup rice flour
- 1 cup sugar
- 1/2 teaspoon salt (if you are using cow’s dairy)
- 4 cups fresh carabao milk (or cow’s milk)
Equipment
- 7 x 5 inches pan
Cooking Steps & Instructions
- Coconut cream is added to a saucepan over medium heat. Bring to a boil. Cook, occasionally stirring, for about 15 minutes or until the liquid thickens.
- Reduce heat to simmer. Reduce heat to a simmer. Cook and stir the curds until they turn golden brown.
- Drain latik using a fine mesh sieve or colander. Save the oil.
- Use coconut oil to brush the sides and bottom of a 7×5-inch pan lightly.
- Combine milk, rice flour, and sugar in a large pot. If using cow’s milk, add salt. Mix until smooth.
- Bring to a simmer on medium heat. Whisk constantly. Cook on medium heat for 10 to 15 minutes, stirring frequently, or until the mixture becomes thick and smooth.
- Transfer the milk mixture gently to the prepared pan. Use a spatula to smoothen the mixture.
- Let cool slightly before setting. Apply coconut oil to your palms and then garnish with latik.
- Slice into serving pieces.
Notes
- To prevent milk from curdling and separating, simmer the milk on low heat.
- Tibok-tibok is traditionally thickened using rice flour. Cornstarch can be used, but it will result in a firmer texture.
- Tap the pan gently on the counter to evenly distribute the pudding mixture.
- To prevent the pudding from drying, you can cover it with a thin plastic film and press lightly on its surface.
Nutrition Information
Calories: 282kcal. Carbohydrates and Protein: 37g. Cholesterol: 9mg. Potassium 229 mg. Vitamin A: 150IU. Vitamin C: 0.8mg. Calcium: 108mg. Iron: 0.8mg.
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