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 called “tibok-tibok”? I think 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.
24 cups fresh carabao milk
1 cup corn starch
2 cups white sugar
4-5 pcs dayap rind (lime rind)
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.