Weird name for a sweet dessert, eh? Tibok-tibok is a Kapampangan (from Pampanga) pudding that is traditionally made with carabao’s milk. The name literally means “heartbeat” (tibok in Tagalog), which describes how you can tell when the pudding is done; the bubbles just barely touch the surface, making it looks like it’s pulsating-like a beating heart. Tibok-tibok closely resembles a similar dessert called maja blanca, which is made of coconut milk.
Carabao’s milk imparts a slightly salty flavor to the mixture, which might not be achieved when regular milk is used. However, variations may use cow’s milk instead or a combination of coconut milk and cow’s milk.
Instead of latik (which is used in this recipe here), one can try topping this treat with toasted coconut flakes by preheating the oven to 350 degrees F, laying the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat, and heating it for three to five minutes or until golden brown.
Ready to see have your heart extremely beating for this dessert? Surely, you will nail this one. Let us know how it will go on your first try. Happy cooking!
- 6 cups carabao's milk
- ⅓ cup glutinous rice powder
- ½ cup cornstarch
- 1 cup sugar
- 2 pcs lime zest
- ⅓ cup latik
- oil for greasing
- greased banana leaf
- small square baking pan
- In a sauce pan, mix carabao's milk, glutinous rice powder, cornstarch, and sugar. Cook at low heat, stirring mixture constantly.
- Add lime zest and stir until smooth and thick
- Grease a small square baking pan with oil then top with a greased banan leaf.
- Pour mixture in and spread evenly. Let mixture cool then top with latik. Slice into squares.
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