Tibok-tibok is the Kapampangan’s version of Maja Blanca. This sweet and soft Philippine dessert is named after the sound that your heart makes which is how you can tell that the dish is cooked: you’ll see a thumping movement in the mixture.
Tibok-tibok is usually made from carabao’s milk, but other alternatives such as goat’s milk or even coconut milk will give you the same feeling of it. The other key ingredient to this dish is the caramelized coconut milk which adds a different texture to the soft tibok-tibok. This native delicacy will surely be hit when you serve this for your family and friends. Try this recipe now!
- 3 1/2 cups coconut milk
- 3 1/2 cups carabao’s milk, goat’s milk or coconut milk
- 3 1/2 cups whole milk (for vegetarian, you can replace with coconut milk)
- 1 cup brown sugar
- 1 cup cornstarch
- 1 tbsp of lime peel
- 1/2 tsp salt
- Boil the coconut milk in medium heat. Stir constantly until the coconut oil starts to come out and the coconut milk solids turn golden brown.
- Remove from heat immediately. Set aside.
- Grease a 9 x 13 pan, with the coconut oil from the topping, then set aside.
- In a large saucepan, combine carabao’s milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel. Boil.
- Remove lime peel then simmer in low heat. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. Add 1 cup whole milk and mix thoroughly.
- Pour into the saucepan and stir constantly until the pudding starts to thicken. Simmer for few more minutes.
- Remove from heat and pour into the prepared pan. Let it cool. Cut into serving pieces.