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!
● 1 cup coconut cream
● 1 liter fresh milk
● 1 cup rice flour
● ¼ cup glutinous flour
● 1 cup sugar
1. In a pan over medium heat, add coconut milk and bring to a boil.
2. Continue to cook, stirring occasionally, until liquid starts to thicken.
3. Lower heat and simmer.
4. Continue to cook and stir until curds turn golden brown.
5. Using a fine-mesh sieve or colander, drain latik. Reserved oil.
6. In a heavy-bottomed pan, combine milk, sugar, rice flour and glutinous flour.
7. Whisk together until smooth and well-blended.
8. Over medium-low heat, bring to a simmer, whisking regularly.
9. Continue to cook, whisking regularly, for about 10 to 15 minutes or until mixture thickens to a smooth thick paste.
10. Gently transfer milk mixture to the prepared pan.
11. Smooth and evenly distribute using a spatula.
12. Garnish with more latik on top.
13. Cut into serving slices.
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