Tibok-Tibok made with fresh carabao’s milk, rice flour, and golden coconut curds is an authentic Filipino delicacy you’ll love. It’s smooth, creamy, and gluten-free!
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 for.
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 of 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. 😉
What is Tibok-Tibok?
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.
Tips on How to Make Kapampangan Tibok-Tibok
- Carabao’s milk is not available here in the U.S. so I substitute cow’s milk. Since carabao’s milk has a slightly salty taste, add a pinch of table salt to the cow’s milk to mimic the flavor.
- For full-on flavor, make sure to use homogenized or whole fat milk, not nonfat or low-fat, when using cow’s milk.
- Simmer the milk on low heat and do not bring to a rapid boil to keep from curdling or separating.
- Do the latik first as you will need the coconut oil to grease the pan and to brush on the milk pudding.
- 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 tibok-tibok to keep the top from drying out.
- The recipe is enough to fill a 7 x 5-inch pan and yields above 8 servings. If you want to double the batch, use 1/4 cup sugar and 1/4 cup rice flour per 1 cup of milk as a guideline.
- 1 cup coconut cream
- 3 cups fresh carabao's milk (or cow's milk)
- 3/4 cup rice flour
- 3/4 cup sugar
- 1/2 teaspoon salt (if using cow's milk)
- In a pan over medium heat, add coconut milk 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.