Tibok-tibok is a traditional Filipino dessert made from carabao’s (water buffalo) milk, sugar, and cornstarch. The mixture is cooked until it thickens and is then poured into a mold to set. Once set, it is then cut into slices and served.
The name “tibok-tibok” comes from the sound the mixture makes as it is being cooked. The sound is caused by the release of air bubbles as the mixture thickens.
Tibok-tibok is a popular dessert in the Philippines, particularly in the Ilocos region and the Tagalog provinces. It is often served during special occasions such as weddings and fiestas. The dessert is also commonly sold in local markets as a delicacy.
One unique aspect of Tibok-tibok is that it is made from carabao’s milk which is known to be richer in fat and protein compared to cow’s milk. This results in a creamy and rich taste. It is also a good source of calcium which is essential for healthy bones and teeth.
Tibok-tibok is a easy to make and can be a fun activity to do with family and friends. The ingredients are easy to find and the process is simple. First, carabao’s milk is heated and sugar is added. Next, cornstarch is mixed in to thicken the mixture. Finally, the mixture is poured into a mold and set in the refrigerator.
Overall, Tibok-tibok is a delicious and unique Filipino dessert that can be enjoyed by people of all ages. It is a great way to experience the rich and creamy taste of carabao’s milk and the traditional flavors of the Philippines.
- Grease ceramic pan with coconut oil or oil from making latik. Set aside.
- Add milk and lime zest in a saucepan. Warm over low heat until it forms a thin layer of film on top. It’s ready when it starts to form small bubbles.
- In a bowl, add glutinous flour and 1 1/2 cup of pandan water. Mix until well incorporated. Set aside.
- In another bowl, add cornstarch and 1 1/2 cup of pandan water. Mix until well incorporated. Set aside.
- Grease a large skillet or pan, prefferrably a heavy bottom pan, with 1 tbsp of latik or coconut oil. Set to medium heat and pour glutinous flour mixture. Cook while stirring continously until it starts to thicken. Reduce heat to low.
- Pour cornstarch mixture into the pan and cook while stirring continuously until it thickens.
- Add all-purpose cream and mix until well incorporated.
- Strain warmed up carabao’s milk and add the first half into the pan. Cook while stirring continuously until it is well incorporated.
- Pour the rest of the warmed up milk, salt and sugar. Continue stirring while cooking until it thickens and big bubbles, like heartbeats, start to form. Hence, “tibok-tibok”.
- Lastly, add 1 tbsp of latik or coconut oil into the pan and mix until all incorporated.
- Turn off the heat and transfer into the greased ceramic pan evenly. Top with a generous amount of latik. Enjoy!