Tibok Tibok is a creamy and flavorful Kapampangan delicacy. Enjoy this velvet-rich dessert with generous toppings of coconut curd!
As a true blue dyed-in-the-wool Kapampangan, Tibok Tibok is one of my favorite desserts. Creamy and velvety in texture that is just a joy every mouthful. The latik or coconut curd not only makes it better but something that should always be there.
What is Tibok Tibok?
This dessert more or less taste like Maja Blanca but is made traditionally with carabao’s milk. Tibok Tibok is creamy white in color and has a delicately sweet and slightly salty flavor. It doesn’t have corn kernels, unlike Maja Blanca.
The most popular of this kind of dessert in Pampanga is from Susie’s. It’s a restaurant that specializes in Kapampangan delicacies. This recipe is an effort to recreate it and I can say that it’s not far from it.
Can’t get your hands on carabao’s milk?
The recipe calls for carabao’s milk, but what if it’s not readily available in your area? That’s where this recipe comes in using fresh full cream cow’s milk and heavy whipping cream.
The difference between the two is that the water buffalo’s milk has 100% more fat content than cow’s milk, which makes it creamier and thicker. By adding the heavy whipping cream, we are adding more fat content to cow’s milk making it creamy and thicker.
How to make Tibok Tibok
To make the dessert, start by preparing your coconut curd or latik. You can find step-by-step instructions and a video here.
For the pudding, Mix together milk, heavy whipping cream, sugar, and rice flour in a cooking pot. Stir until rice flour is completely dissolved. Cook in medium-low heat while continuously stirring until you get an almost thick consistency. Pour in a baking tray or dish and let it cool until it sets. Top it off with latik and serve.
Tips for this dessert
- As mentioned, this is to recreate Susie’s, so expect it to be not too firm when cutting into it.
- If you don’t have rice flour you can use cornstarch but it will result in a more solid pudding.
- If you don’t have rice flour and want to make your own, grind 1 cup of rice using a food processor until powdery.
The secret ingredient is always LOVE
You might also like:
- The festive Sapin-Sapin
- Kapit or sweet sticky glutinous rice dessert
- Ube Halaya
For the pudding
- 2 cups full cream milk (cow's milk)
- 1½ cups heavy whipping cream
- ¾ cup sugar (adjust according to preference)
- 4 tbsp rice flour
For coconut curd / latik
- 2 cups coconut cream / milk
Making the pudding
- Pour all ingredients for pudding in a pot and mix well until rice flour dissolves.
- Cook in medium-low heat and continue stirring to avoid burning the bottom. Approximately 30 minutes
- When the consistency is getting thick, make sure you don't taste the rice flour anymore and the sweetness is just right. NOTE: If you can still taste rice flour, continue cooking until its gone.
- Remove from heat and transfer in a baking tray or baking dish.
- Let it cool to set and top with latik/coconut curd. Bon Appetit!
Making the Latik
- You can do this before cooking the pudding. Pour coconut milk in a pan. Over medium heat, bring to a boil until it curdles and turn into curds.
- Strain to separate the oil and place in a bowl.
This is absolutely wonderful! I’ve made it twice now. Making the latik took some patience (took maybe 40 mins in my pan and electric stovetop), but was well worth it. I used cornstarch instead of rice flour and was happy with it. I would have never thought that so few ingredients (most of which are already in my pantry) could make such a satisfying dessert
Thank you for the great review. So happy you liked it.