 | |
| 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 |
Tibok-tibok (Pampangan:tibuktíbuk) orcarabao-milk pudding is aPampangandessertpudding made primarily fromcarabao (water buffalo)milk and ground soakedglutinous rice (galapong). Originating in thePhilippine province ofPampanga, it is especially popular inCagayan. It has a soft jelly-like texture and is topped withlatik (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 commonmaja blanca, albeit the latter is made withcoconut milk andcornstarch.[1][2]
The nametibok-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]
Tibok-tibok is prepared similarly tomaja blanca.Carabaomilk is traditionally mixed with a small amount ofgalapong, groundglutinous rice that has been soaked overnight. It is flavored with a small amount ofwhite sugar anddayap (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 greasedbanana 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 withlatik (coconut curds).[4] It is stored in airtight containers to prevent it from drying out.[1][3][5][6]
Carabao milk can be substituted withwhole fat cow'smilk in areas where it is not available.[5][7] Less traditional preparations might also substituterice flour orcornstarch forgalapong, or exclude it altogether.[1][7]
