My Tibok-tibok Recipe (Filipino Carabao Milk Pudding)

Tibok-tibok Recipe


A sweet and creamy milk pudding made from carabao milk and topped wiyh coconut curd.
Prep Time 10 minutes
Cook Time 30 minutes
Setting Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 8 servings


  • 1 cup coconut cream
  • 4 cups fresh carabao’s milk
  • 1 cup rice flour
  • 1 cup sugar


  • Start by heating up coconut cream in a pan over medium heat until it boils and thickens.
  • Lower the heat and let it simmer until the oil separates, and the solids turn golden brown. Stir regularly to avoid burning.
  • Strain the latik using a fine mesh sieve or colander, keeping the reserved oil.
  • Brush a 7 x 5-inch pan with coconut oil generously. Set it aside for later.
  • In a heavy-bottomed pot, mix carabao’s milk (or cow’s milk), rice flour, sugar, and a pinch of salt if using cow’s milk. Whisk until smooth.
  • Keep it at medium-low heat, whisking regularly until it simmers. Cook for 10 to 15 minutes until it becomes a smooth, thick paste.
  • Gently transfer the mixture into the prepared pan, smoothing it with a spatula for even distribution.
  • Let it cool and set. When ready, brush the surface with the reserved coconut oil and top it with the drained latik.
  • Slice and serve.

Details Behind My Tibok-tibok Recipe

Tibok-tibok Recipe – What exactly is tibok-tibok other than a type of milk pudding? Tibok-tibok, also known as tibuktíbuk, is a tasty Filipino dessert from Pampanga and Cagayan. It’s made with carabao (water buffalo) milk and soaked glutinous rice, resulting in a soft, jelly-like texture and creamy white color. The flavor is a delightful mix of sweetness and a hint of saltiness. The above recipe is just one way to make the dish.

Generally, to prepare tibok-tibok, carabao milk is mixed with soaked glutinous rice, sugar, and dayap zest. The mixture is then simmered until thickened. Once thickened, the mixture is poured into pans or molds lined with banana leaves. It is then cooled and cut into square or diamond-shaped slices. The final touch is latik, coconut curds, adding to the charm of this traditional Filipino treat.

Additional Notes on my Tibok-tibok Recipe

For those unable to stomach carabao milk, don’t worry, there are alternatives. Cow’s milk can be substituted while adding a pinch of salt to replicate the slightly salty flavor. When opting for cow’s milk, it is advisable to use homogenized or whole-fat milk for a richer taste, avoiding nonfat or low-fat varieties. If you want to get better results with the pudding, there are several tips to help.

To ensure a smooth texture and prevent curdling, simmer the milk on low heat without bringing it to a rapid boil. While traditional Tibok-tibok thickens with rice flour, cornstarch can be used, though it results in a firmer and less silky texture. When preparing the pudding, tapping the pan on the counter helps distribute the mixture evenly and smoothen the top.

For storage, cover the pudding and gently press plastic film onto its surface to prevent drying. These tips will help you achieve the best results when preparing this delightful Filipino dessert.

Similar Desserts to Tibok-tibok

There are many pudding-like desserts in Filipino cuisine. One dish that is most similar to tibok-tibok is Kalamay Lansong. Kalamay Lansong is a popular dessert in the Philippines, especially in the Visayan region. It’s a tasty treat made with sticky rice flour, coconut milk, coconut cream, and sugar. Similar in appearance to Chinese Nian Gao or Tikoy, it has a special topping of latik curds. The dessert gets its name from the bamboo steamer, called a “lansong,” used in its traditional cooking.

Another similar dessert is biko. Biko is a delicious sweet rice cake from the Philippines, prepared with coconut milk, brown sugar, ginger, and glutinous rice. It’s topped with latik, a coconut-based topping that can be either coconut curds or a syrupy caramel-like version, or both. There are many variations of this dish and one of them is ube biko. To make it, the easiest thing to do is to add ube flavoring to the mixture but there are other options you can explore.

Other Pudding Desserts

When it comes to puddings, they come in many forms in Filipino cuisine. If you want to stick to something similar to tibok-tibok but is different, there is maja blanca. Maja blanca is a coconut pudding with a gelatin-like texture and is mainly made with coconut milk. It’s usually topped with coconut curd bits and includes corn kernels, making it a festive treat often enjoyed at parties, especially during Christmas. While the classic version has this unique mix and topping, there are many ways to enjoy this delightful Filipino dessert. One option is to add ube flavoring to make ube maja blanca.

For something different, you can try ginataang mais. Ginataan, or guinataan, is a Filipino term for dishes cooked with coconut milk, translating to “done with coconut milk.” One variant, ginataang mais, specifically refers to a rice pudding dessert with corn. Made from glutinous rice, coconut milk, and corn kernels (known as lugaw na mais or lelot mais in different regions), this coconut rice pudding is a favored midday or after-dinner treat. It can be enjoyed warm or cold, with an optional drizzle of coconut cream (kakang gata). The versatility of ginataang mais allows the use of fresh, frozen, or canned corn during preparation.

Overall, there is a variety of pudding desserts to try in Filipino cuisine and they come with many flavors and forms.

Tibok-tibok Recipe

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