Just in case you’re like me who just knew about it recently, Tibok-Tibok is a Kapampangan specialty. It’s milk pudding usually made from carabao’s milk. It’s called Tibok-Tibok because when cooking the pudding, you know it’s is done when the rythm of the simmering pudding resembles a heartbeat.
Tibok – Tibok Recipe
adapted from Yummy
What we need:
6 cups carabao’s milk
50 grams glutinous rice powder
100 grams cornstarch
1 cup sugar
grated rind of 2 limes (dayap) (optional)
oil or butter greased banana leaf
(1) In a large frying pan, combine together the carabao’s milk, rice powder, cornstarch, and sugar. Stir mixture constantly with a wooden spoon.
(2) Add rind and stir continuously until smooth and thick. Carefully the handle of the wooden spoon into the mixture.
(3) Check if the Tibok-Tibok no longer sticks to the spoon. If so, remove mixture from heat.
(4) Grease a 9-by-9-inch square pan with oil or butter then top with a greased banana leaf. Or you can also use a baking dish or whatever container you have on hand.
(5) Pour mixture in and spread evenly. Let mixture cool then top with latik.
To take this yummy Tibok Tibok up a notch, go get some molo wrappers.
Place a spoonful of Tibok Tibok into the center of the wrapper. Brush some water on the wrapper.
Now, here’s how I wrapped the tibok tibok. Join opposite ends of the wrapper.
Then join the opposite sides as well, like so.
Until they look like this.
Paste the “wings” together so we’ll have purse-like wrapped Tibok-Tibok.
Fry them until golden brown.
Place them in a bed of Latik or solid coconut curds.
And you now have Tibok-Tibok dumplings.
Want to see how it looks like inside? Yummy!