Tibok-Tibok made of fresh carabao's milk and topped with latik is smooth, creamy, and delicious! This milk pudding is a popular Kapampangan delicacy and makes a great snack or dessert.
Hi, everyone! Happy Thanksgiving to all our KP readers from the western hemisphere. I hope your holiday celebration is filled with great company, good food, and many reasons to be thankful.
I am going to keep it short and sweet today as G and I will be going out on a short out-of-town trip for a little holiday date. What better day to show appreciation for each other than Thanksgiving Day, right?
I have literally 30 minutes to write up and share with you this tibok-tibok delicacy. Good thing it's a very easy recipe with simple steps, I'll be done and ready to enjoy my bae in no time. ๐
Kapampangan milk pudding
Tibok-tibok is Pampanga's regional version of maja blanca. But while the latter is made of coconut milk, corn, and cornstarch, this Kapampangan delicacy is made of fresh carabao's milk, rice flour, and latik topping.
The milk pudding has a smooth, creamy flavor and texture with a delicious hint of coconut aroma. Like most kakanin, it's enjoyed as a dessert or snack.
Cook the latik first as you will need the coconut oil to grease the pan and to brush on the milk pudding. Make sure to check out my tips on how to make these golden coconut curds.
If you're pressed for time, you can also use toasted coconut as topping.
Type of milk to use
- This carabao's milk is not available, substitute cow's milk and add a pinch of salt to mimic the slightly salty taste of carabao's milk.
- When substituting cow's milk, use homogenized or whole-fat milk, NOT nonfat or low-fat, for full-on flavor.
Helpful tips
- Simmer the milk on low heat and do not bring to a rapid boil to keep from curdling or separating.
- Tibok-tibok is traditionally thickened with rice flour. You can use cornstarch but the texture will be firmer and less silky
- To evenly distribute pudding mixture and to smoothen the top, gently tap the pan a few times on the counter.
- When storing for future use, cover and lightly press a plastic film on the surface of the pudding to keep the top from drying out.
How to serve
- Allow the pudding to cool and set completely before cutting it into serving portions and topping it with golden coconut curds.
- Enjoy as a midday snack or after-meal dessert with your favorite samalamig.
Storage instructions
- For food safety, do not keep at room temperature for more than two hours, as it spoils quickly.
- To store, cover tightly with plastic film and refrigerate for up to 3 days.
More snack recipes
Ingredients
- 1 cup coconut cream
- 4 cups fresh carabao's milk (or cow's milk)
- 1 cup rice flour
- 1 cup sugar
- ยฝ teaspoon salt (if using cow's milk)
Equipment
- 7 x 5 in pan
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- Using a fine mesh sieve or colander, drain latik. Reserve oil.
- Generously brush bottom and sides of 7 x 5-inch pan with coconut oil and set aside.
- In a heavy-bottomed pot, combine milk, rice flour, and sugar. Add salt if using cow's milk. Whisk together until smooth and well-blended.
- Over medium-low heat, bring to a simmer, whisking regularly. Continue to cook, whisking regularly, for about 10 to 15 minutes or until mixture thickens to a smooth thick paste.
- Gently transfer milk mixture to prepared pan. Smooth and evenly distribute using a spatula.
- Allow to slightly cool and set. Generously brush with coconut oil and garnish with latik. Cut into serving slices.
Notes
- Simmer the milk on low heat and do not bring to a rapid boil to keep from curdling or separating.
- Tibok-tibok is traditionally thickened with rice flour. You can use cornstarch but the texture will be firmer and less silky
- To evenly distribute pudding mixture and to smoothen the top, gently tap the pan a few times on the counter.
- When storing for future use, cover and lightly press a plastic film on the surface of the pudding to keep the top from drying out.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Leticia Castillo says
How can I ordertibok-tibok and how much?
My address quezon city
Lalaine Manalo says
I'm sorry, we don't sell. Just free recipes ๐
Lynn says
Ano po pwedeng pang subtitute kapag di available ang cow or carabaos milk..TYIA
Lynn says
Can i used just coconut cream or milk if cow or carabaos milk is not available?
Lalaine Manalo says
Yes, you can, but it would be maja blanca and not tibok tibok. Still delicious, though ๐
Josepine Sandaga Balangatan says
Good day, ma'am. can we use any brand of fresh milk ?
Lalaine Manalo says
Yes ๐
Pinky says
Is it ok to freeze tibok tibok? How long eill it last when frozen? Can it be re heated in microwave just before serving sfter it has been frozen?
Lalaine Manalo says
I've never tried freezing it but I think it would be fine. I would expect a change in texture, though.
Carmelle Lo says
hi. did you use glutinous rice flour or just plain rice flour? Thanks. Tibok tibok is one of my fave desserts.
Lalaine Manalo says
I use regular rice flour, not glutinous ๐
Rosemarie higgins says
Where I can buy carabao milk?
Lalaine Manalo says
It's sold in the Philippines. I don't think we have it here in the US that's why I use regular homogenized milk (cow's milk). ๐
Maureen Liloc says
Hi
what if we don't have cow milk what is the alternative milk we can use? can we use the regular 2% milk
Lalaine Manalo says
Yes, regular 2% milk is cow's milk ๐
Joy says
Do I need to put it inside the fridge to cool it down.
Lalaine Manalo says
Yes, please refrigerate it to set and also for food safety as it has milk and latik which can spoil.
Erica says
Can I put like caramel on top and broil for a few minutes just to burn the caramel a bit?
Lalaine Manalo says
Sounds interesting but I wouldn't recommend it as the tibok tibok might melt in the heat.
Marie says
Tried it just now.. followed the exact recipe using cows milk.. i dont know why it did not turn out like jelly texture just like the authentic tibok-tibok...
Lalaine Manalo says
Authentic tibok tibok has a soft, melt-in-your-mouth texture. Maja blanca which is made of coconut cream and cornstarch has more of the jelly texture. If you prefer that texture, you can swap the rice flour with cornstarch.
Mharie says
Mam is it OK if I add cornstarch?
Mercy says
Can I steam it not bake?
Lalaine says
The recipe is not baked and does not need to be steamed also. Just cook on the stove and transfer to a pan to set and harden ๐
Agnes says
Can you add corn kernels too? If yes, when is the best time to add it?
Lalaine says
Tibok-tibok traditionally doesn't have corn kernels but you can add it if you like. I guess the best time to add it will be just before the mixture starts to thicken.
Lalaine Manalo says
You can use cornstarch if you prefer ๐