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Tibok-tibok (Pampangan: tibuktíbuk) or carabao-milk pudding is a Pampangan dessert pudding made primarily from carabao milk and ground soaked glutinous rice (galapong). Originating in the Philippine province of Pampanga, it is especially popular in Cagayan. It has a soft jelly-like texture and is topped with latik (coconut curds) before serving. It is characteristically creamy white in color and has a delicate, sweet and slightly salty flavor. It is very similar to the more common maja blanca, albeit the latter is made with coconut milk and cornstarch.[1][2]

Tibok-tibok

Alternative names	carabao-milk pudding
Course	Dessert
Place of origin	Philippines
Region or state	Pampanga, Cagayan
Serving temperature	room temperature, cold
Similar dishes	Maja blanca, blancmange, leche flan
Cookbook: Tibok-tibok   Media: Tibok-tibok

Etymology

The name tibok-tibok literally means "[like a] heartbeat". This is due to the method of determining if the dish is cooked. Once it has reduced to a firm consistency, the bubbles barely break the surface, making it look like it is pulsating.[3][4]

Preparation

Tibok-tibok is prepared similarly to maja blanca. Carabao milk is traditionally mixed with a small amount of galapong, ground glutinous rice that has been soaked overnight. It is flavored with a small amount of white sugar and dayap (key lime) zest. It is simmered at low heat while stirring continuously until the mixture thickens. It is immediately poured into a flat pan lined with greased banana leaves and allowed to cool. It can also be poured into molds as desired. It is usually served as square or diamond-shaped slices. It is topped with latik (coconut curds).[4] It is stored in airtight containers to prevent it from drying out.[1][3][5][6]

Carabao milk can be substituted with whole fat cow's milk in areas where it is not available.[5][7] Less traditional preparations might also substitute rice flour or cornstarch for galapong, or exclude it altogether.[1][7]

See also

• Kesong puti
• Espasol
• Leche flan
• Sapin-sapin

References

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