Tibok-tibok

Tibok-tibok is a Kapampangan milk pudding. Lalaine Manalo’s selected version uses fresh carabao’s milk, rice flour and sugar, with golden coconut curds called latik on its surface. She describes a smooth, creamy pudding with a hint of coconut aroma.

The latik is made first by heating coconut cream until it thickens, then simmering and stirring as oil separates and the solids turn golden brown. The curds are drained, and their oil is reserved.

Some of that reserved coconut oil coats the bottom and sides of the pudding pan. Milk, rice flour and sugar are whisked together in a separate pot and brought to a gentle simmer, with regular whisking until they become a smooth, thick paste.

The milk mixture is spread evenly in the prepared pan. After it cools and sets, its surface is brushed with more of the reserved oil and topped with the golden latik before the pudding is cut into slices.

Manalo presents tibok-tibok as Pampanga’s regional milk pudding and a food for a midday snack or an after-meal dessert. She suggests samalamig alongside it; the drink is served separately from the milk-and-coconut slices.