Have you tried this famous Tibok Tibok Recipe or Rice Pudding from Pampanga. It is creamy and delicious, they call it the Maja Blanca of Pampanga. It resembles the taste of Maja but in Pampanga the authentic recipe uses rice flour.
Tibok-tibok is a pudding from Pampanga, traditionally made with carabao’s milk. Carabao’s milk is slightly salty in taste, which might not be achieved if using regular milk. The taste and texture is very likely to maja blanca.
So how they called it “tibok-tibok”? It literally means “heartbeat”. Tibok tibok describes how you can tell when the pudding is done. Where the bubbles just barely touch the surface so it looks like it’s pulsating – like a beating heart.
You can start tibok tibok business with Pampanga’s native delicacy that everyone will surely crave for.
Recipe Notes: Contains dairy ingredients.
For dairy-free alternative, you can replace the whole milk with coconut milk, rice milk, goat milk or soy milk.
Tibok-tibok of Pampanga
• 3 1/2 cups canned coconut milk*
• 1 -2 cups sweetened flaked or shredded coconut (same as desiccated coconut)
• 3 1/2 cups canned coconut milk *
• 3 1/2 cups whole milk
• 1 cup sugar
• 1 cup rice flour or cornstarch
• 1 tablespoon of lime peel
• 1/2 tsp salt
* for best results, try to find canned coconut milk that has “first pressing” written on the label
For the latik:
In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat. Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown. Remove from heat immediately and pour into small bowl.
NOTE: some canned coconut milk are very lean, so if your coconut milk starts thickening and there’s not much oil coming out, add a tablespoon of coconut oil or vegetable oil to allow the milk solids to turn golden brown.
For the toasted coconut:
Preheat the oven to 350 degrees F. Lay the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat. Heat for 3 to 5 minutes or until golden brown.
For the pudding:
Grease pan, with the coconut oil from the latik, then set aside. In a large saucepan, combine coconut milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel. Bring to a boil, remove lime peel and then lower heat to a simmer. 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. Let the pudding cook for a few more minutes. The pudding will thicken and as soon as it starts to bubble, remove from heat and pour into the prepared pan. Let cool completely before cutting into servings. Enjoy!
You may also try our best kapampangan recipe of:
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Photo Courtesy of Leir Lozano Jaranilla