Tibok-tibok (Pampangan: tibuktíbuk) or carabao-milk pudding is a Pampangan dessert pudding 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.
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Tibok-tibok (Pampangan: tibuktíbuk) or carabao-milk pudding is a Pampangan dessert pudding 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.
==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.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).