Tibok-Tibok

Tibok-Tibok is a Pampanga's delicacy made from pure carabao's milk. It is also called Carabao's Milk Pudding or Rice Pudding.  For other nationalities' reading this, the carabao or kalabaw in Tagalog is a domestic swamp-type water buffalo native to the Philippines. 
This recipe is the traditional way of making Tibok-Tibok. I see other recipes using cornstarch and does not have glutinous rice. If you make it with cornstarch and milk, this will just thicken the milk and will not achieve the pudding texture anymore as how it is called. Some prepares it like Corn Maja but they are totally two different recipes. 

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​So, let's stick to the traditional TIBOK-TIBOK recipe and leave CORN MAJA alone. Now, only three ingredients are required to make this recipe. You will only need Carabao's milk. sugar and glutinous rice flour. Of course not everyone will have access to the carabao's milk especially if you are in another country, you can use fresh milk. But make sure to get a good brand that says 100% milk with no preservatives. 

The fourth ingredient is coconut cream to make Latik or toasted/curd coconut cream. That is by boiling the coconut cream until it turns into solid and oil separates. It's a must-have to top the Tibok-Tibok or else it will not be complete. So, Latik must be prepared first before making Tibok-Tibok.
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To know more about Tibok-Tibok and it's history, please see this video from a TV network in the Philippines. 

tibok-tibok recipe

​Ingredients:

• 4 cups carabao's milk or fresh 100% milk)
• 3/4 cups or 1 cup sugar (adjust according to your preference)
• 2 cups glutinous rice flour
• coconut cream for latik or curd coconut cream topping

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Procedure:

• Prepare Latik by boiling coconut cream or kakang gata. This coconut cream will turn into solid and oil will separate. Get  a good brand of coconut cream if you will be using the one in can. Cook until color turns golden brown. Remove from oil and set aside.
• In a pan (off the heat), combine milk, sugar and flour. Stir until smooth and no lumps. turn on heat and cook over low heat while stirring continuously. This will require an arm work out. Stirring will avoid the mixture to stick to the pan. 
• Cook the mixture until thick. 
• Prepare a round or square pan or any container you like and grease with oil from Latik. You can also line the pan with banana leaves and grease as well. Transfer the mixture and top with Latik. 
• Mixture is soft and perfectly goes well with the curd coconut topping. 
• Enjoy! 

Note: You can also refrigerate first before adding the latik if you want to eat it fully set. 
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