Tibok-tibok (Pampangan: tibuktíbuk) or carabao-milk pudding is a Pampangandessertpudding made primarily from carabao (water buffalo) milk and ground soaked glutinous rice (galapong). Originating in the Philippine province of Pampanga, it is especially popular in Cagayan. It has a soft jelly-like texture and is topped with latik (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 common maja blanca, albeit the latter is made with coconut milk and cornstarch.[1][2]
Etymology
The name tibok-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]
Preparation
Tibok-tibok is prepared similarly to maja blanca. Carabaomilk is traditionally mixed with a small amount of galapong, ground glutinous rice that has been soaked overnight. It is flavored with a small amount of white sugar and dayap (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 greased banana 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 with latik (coconut curds).[4] It is stored in airtight containers to prevent it from drying out.[1][3][5][6]
Carabao milk can be substituted with whole fat cow's milk in areas where it is not available.[5][7] Less traditional preparations might also substitute rice flour or cornstarch for galapong, or exclude it altogether.[1][7]
