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You are here: Home / Native Delicacies / Tibok-Tibok (Carabao’s Milk Pudding)

October 1, 2013

Tibok-Tibok (Carabao’s Milk Pudding)

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This is a native pudding recipe made from carabao’s milk instead of the usual cow’s milk or coconut milk. This sweet dessert originates from Pampangga and it is the counterpart of maja blanca which I think many of us know. The difference of using carabao’s milk instead of cow’s milk is it imparts a slightly salty taste which I think can be remedied by adding a little salt. So why it is called “tibok-tibok”? I think a tale about it is when the pudding is almost done while cooking, the bubbles barely touch the surface which looks like pulsating, like a heartbeat. “Tibok” means heartbeat in Filipino.

 

Tibok Tibok

How to Make Tibok-Tibok (Carabao's Milk Pudding)

Manny
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Native Delicacies
Cuisine Filipino
Servings 10 servings

Ingredients
  

  • 24 cups fresh carabao milk
  • 1 cup corn starch
  • 2 cups white sugar
  • 4 to 5 pcs dayap rind lime rind

Instructions
 

How to cook tibok-tibok:

  • Boil carabao's milk for one hour. Add sugar and lemon rind. Add diluted cornstarch.
  • Cook until desired consistency is attained. Then pour into molds and let cool and chill if desired.
  • Garnish with latik or toasted shredded coconut if desired.

How to make latik :

  • Boil 3 to 5 cups of coconut milk in a deep saucepan then lower to medium heat.
  • Continue boiling until the coconut milk starts to curd and the oil starts coming out of the coconut milk.
  • Lower the heat to prevent burning and when the milk solids turns golden brown, remove from heat, let it cool and transfer to another container.

 

Tibok Tibok

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Filed Under: Native Delicacies Tagged With: carabao milk, coconut milk, latik, tibok tibok

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