tibok-tibok – Tita S Travels

TIBOK-TIBOK: THE MILK PUDDING OF PAMPANGA

Published on May 16, 2021July 17, 2022 by titastravels17Leave a comment

Dear Foreign Seniors, Tita S will share with you an interesting dessert from the Philippines.

1.Tibok-tibok, or carabao milk pudding, is an authentic Filipino dessert pudding made primarily from carabao milk and galapong (ground glutinous rice soaked overnight), and topped with latik (browned coconut cream curds). It is also served as a snack.

Tibok-tibok, Susie’s Cuisine, Pampanga – Photo source: https://www.facebook.com/susiescuisineph/photos/2975444322669380

2. It originated in the province^¹ of Pampanga^², in the Central Luzon^³ region^⁴, in the island group of Luzon^⁵, Philippines. It is also popular in the province of Cagayan^⁶.

Sliced tibok-tibok, Susie’s Cuisine, Pampanga – Photo source: https://www.facebook.com/susiescuisineph/photos/a.1735440103336481/1758804994333325

3. The carabao milk is traditionally mixed with a small amount of galapong and flavored with a small amount of white sugar and dayap (key lime) zest.

Whole fat cow’s milk can replace carabao milk in areas where the latter is not available. Just add a pinch of salt to the former since the latter has a slightly salty taste. Remember, carabao’s milk has 100% more fat content than cow’s milk, so it makes a thicker and creamier pudding.

Rice flour or corn starch can substitute for galapong. If you do not have rice flour, you can make it at home by grinding rice using a food processor until powdery. If you use corn starch, the result is a firmer and less silky textured tibok-tibok.

The mixture is simmered at low heat, while stirring continuously until the mixture thickens. It is immediately poured into a greased flat banana leaf-lined pan and allowed to cool and completely set.

Tibok-tibok, Cabalen – Photo source: https://www.cabalen.ph/desserts

Tibok Mais, a variation with corn at Cabalen – Photo source: https://www.cabalen.ph/desserts

It is easier to cut when this pudding has already cooled and set. It is usually cut into square or diamond-shaped slices. You can also refrigerate it to be fully set, before generously adding the latik as topping. It can be served cold or at room temperature.

Sliced tibok-tibok, Nathaniel’s – Photo source: https://d.facebook.com/NathanielsBakeshop/photos/a.10150298239407022/10155689781382022/?type=3&__tn__=EH-R

It can be stored in airtight containers covered with a plastic film to prevent it from drying out. Be sure to refrigerate it, not later than 2 hours after cooling, or it might spoil. It can keep for about 3 days in the refrigerator.

View this 3:18 video: https://www.youtube.com/watch?v=H1usRvs3tfg.

4. This dessert is creamy white, has a soft, smooth, jelly-like texture, and has a creamy, delicately sweet, and slightly salty flavor.

Tibok-tibok, Susie’s Cuisine – Photo source: https://www.facebook.com/susiescuisineph/posts/tibok-tibok-is-all-about-love-its-the-sound-your-heart-makes-masarap-din-itong-k/2006522896228199/

5. Tibok-tibok literally means “[like a] heartbeat”. Why? During its preparation, when the mixture gets to be reduced to a firm consistency, the bubbles barely break the surface and seem to be pulsating. When this happens, the dish is done!

6. It is very similar to another Filipino snack or dessert, the maja blanca, which is a coconut pudding, basically made of coconut milk, cornstarch and sugar. Thus, some call tibok-tibok as the Maja Blanca of Pampanga^².

See my post about this Filipino delight: SAVORING MAJA BLANCA

Maja Blanca – Photo source: kawalingpinoy, CC BY-SA 4.0, created 22 February 2017, https://en.wikipedia.org/wiki/Maja_blanca#/media/File:Majablanca.jpg

The information was obtained from https://www.yummy.ph/lessons/cooking/pampanga-tibok-tibok-a00249-20181215 and the Wikipedia page “Tibok-tibok”^⁷.

The pictures featured in the cover picture-collage were obtained from https://www.cabalen.ph/desserts.

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

Did you find this post informative? I would like to hear your comment/s regarding tibok-tibok.

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans!

Remember to share this post with your Facebook friends, and to follow me by clicking on the bottom right corner of your device. And, do not forget to like this post. Thank you.

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The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

^¹A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region^⁴. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan, and by an elected governor. Remember, a province in the Philippines is divided into cities and towns, which in turn, are divided into barangays^⁸, formerly called barrios. The information was obtained from Wikipedia page “Provinces of the Philippines.”^⁹

^²Pampanga is a province^¹ lying on the northern shore of Manila Bay, in the Central Luzon^³region^⁴ (Region III) of the Philippines. It is bordered by the provinces of Tarlac to the north, Zambales to the west, Bataan to the southwest, Nueva Ecija to the northeast, Bulacan to the east, and Manila Bay to the central south. Its capital is the City of San Fernando. The information was obtained from the Wikipedia page “Pampanga”.^¹⁰

This province is known as the Culinary Capital of the Philippines because of its delicious cuisine that features dishes like: sisig, tocino, nasing biringyi (chicken saffron rice), morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, bringhi (paella). The information was obtained from the Wikipedia page “Kapampangan cuisine”.^¹¹

^³Region III, called the Central Luzon Region, is a Philippine region^⁴ located in the island group of Luzon^⁵, with 7 provinces: Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga^², Tarlac and Zambales. It has three cities, all located in the province of Pampanga: Angeles (a 1^st class^¹² highly urbanized city^¹³), Mabalacat (a 3^rd class^¹⁴ component city^¹⁵) and San Fernando (a 1^st class component city and the regional center). It is dubbed as “The Rice Granary of the Philippines” because this region contains the largest plain in the country and produces most of the country’s rice supply. The information was obtained from the Wikipedia page “Central Luzon”.^¹⁶

^⁴A region is the first-order administrative division in the Philippines. There are 17 regions in the Philippines, based on geographical, cultural and ethnological characteristics. It is further subdivided in provinces^¹, composed of cities and towns, which in turn, are divided into barangays^⁸ (district or village). The information was obtained from the Wikipedia page “Regions of the Philippines.”^¹⁷

^⁵Luzon is the largest and most populous island in the Philippines. It is ranked the 15^th largest island in the world by land area, at 109,964.9 sq.km. (42,457.7 sq mi). It is the northern portion, among the three primary island groups in the Philippine archipelago, with Visayas at the center, and Mindanao at the southern part. It is the economic and political center of the country, with Manila as the capital city, and Quezon City as the country’s most populous city. It has a population of 53 million, as of 2015, representing 52.5% of the country’s total population, and the fourth most populous island in the world. The name Luzon comes from the Tagalog word lusong, a large wooden mortar used to de-husk rice. The information was obtained from the Wikipedia page “Luzon”.^¹⁸

^⁶Cagayan is a province^¹ located in the Cagayan Valley region, in the northeastern tip of Luzon^⁵, in the Philippines. It has an area of 9,295.75 sq. km. (3,589.11 sq. mi.)

It was founded on June 29, 1583 and was one of the early provinces that existed during the Spanish colonial period (1565-1898). Its capital is Tuguegarao. The information was obtained from the Wikipedia page “Cagayan”.^¹⁹

7“Tibok-tibok,” accessed January 29, 2019, https://en.wikipedia.org/wiki/Tibok-tibok

^⁸A barangay is the smallest administrative division in the Philippines. It is headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner-city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term “balangay”, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”^²⁰

^⁹“Provinces of the Philippines,” accessed July 17, 2018, https://en.wikipedia.org/wiki/Provinces_of_the_Philippines

^¹⁰“Pampanga” accessed April 2, 2018, https://en.wikipedia.org/wiki/Pampanga

^¹¹“Kakampangan cuisine” accessed April 2, 2018, https://en.wikipedia.org/wiki/Kapampangan_cuisine

^¹²A first class city in the Philippines has an average annual income for a 4-year period of at least 500 million pesos, according to the Wikipedia page “Cities of the Philippines.”^²¹

^¹³A highly urbanized city is a type of city in the Philippines with a minimum population of 200,000 as certified by the Philippine Statistics Authority (PSA), and with the latest annual income of at least 50 million pesos. There are currently 33 such cities in the Philippines. The information was obtained from the Wikipedia page “Cities of the Philippines.”^²¹

^¹⁴A third class city in the Philippines has an average annual income for a 4-year period of 240 million, but less than 320 million pesos, according to the Wikipedia page “Cities of the Philippines.”^²¹.

^¹⁵A component city is a type of city in the Philippines which does not meet the requirements of a highly urbanized city^¹³. It is under the jurisdiction of a province^¹. If such a city is located along the boundaries of 2 or more provinces, it shall be considered part of the province of which it used to be a town (locally called a municipality). The information was obtained from Wikipedia page “Cities of the Philippines.”^²¹

^¹⁶“Central Luzon,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Central_Luzon

^¹⁷“Regions of the Philippines,” accessed July 17, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines

^¹⁸“Luzon,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Luzon

^¹⁹“Cagayan,” accessed January 29, 2019, https://en.wikipedia.org/wiki/Cagayan

^²⁰“Barangay,” accessed January 29, 2019, https://en.wikipedia.org/wiki/Barangay

^²¹“Cities of the Philippines,” accessed March 17, 2018, https://en.wikipedia.org/wiki/Cities_of_the_Philippines

SAVORING MAJA BLANCA

Published on July 18, 2018August 12, 2021 by titastravels171 Comment

Dear Foreign Seniors, the Philippines has so many desserts, and in this post, Tita S will share with you one of her favorite local delicacies.

1.Maja blanca is a creamy, traditionally white, Filipino dessert made primarily from coconut milk. It has the consistency of thick gelatin.

Maja Blanca with cheese topping – Photo source: https://www.facebook.com/166820186787511/photos/a.166821210120742/675813285888196

2. It is also called coconut pudding or coconut cake. The Ilocanos^¹ in northern Philippines call it dudul.

3. Where did the name come from? It is the combination of two Spanish words:

* maja – This term refers to flamboyant lower class Spanish females from the late 18^th to early 19^th century, especially in Madrid. They distinguished themselves by their elaborate outfits and sense of style in dress, manners and cheeky behavior.

* blanca – This means “white” in English, and yes, the traditional color of this dessert is white!

4. It is basically made of:

* coconut milk – the opaque, milky-white liquid extracted from the grated pulp of mature coconuts;

* corn starch – as a thickening agent

* sugar – as a sweetener.

Water is added to the coconut milk and sugar, then the mixture is heated to boiling over a low flame. The corn starch is added, and stirred regularly for the mixture to be well-blended. When thickened, it is poured into serving dishes previously greased with coconut oil, and allowed to cool.

The maja blanca is often refrigerated and allowed to set. This will make slicing and serving easier. Once firm, latik (browned coconut cream curds) is sprinkled as toppings. It can be served cold or at room temperature.

Maja Blanca with latik topping – Photo source: https://www.facebook.com/166820186787511/photos/a.166821210120742/430604540409073

5. There are different variations to the basic maja blanca:

* Agar (gulaman in Filipino) can be used as thickener instead of corn starch.

* Milk can also be added for a richer dessert.

* Butter is added for a distinct yellow color, and rich, creamy taste.

* Corn kernels can be added. It will then be called maja blanca maiz, maja maiz, or maja blanca maiz. Note that maiz is Spanish for “corn”.

See this 5-min 32-sec video so you can prepare maja blanca at home: https://www.youtube.com/watch?v=4d3UpFB32-A. (2018 May 31)

* A deep purple variant uses ube (purple yam) and is called maja de ube.

* When buko (young coconut meat) is added, along with pandan^² leaf extract, the resulting light green product is called maja buko pandan. Buko strips can be added in the mixture too.

* The addition of squash (kalabasa in Filipino) will result in an attractive yellow-orange product called squash maja or maja kalabasa.

Photo source: Judgefloro, own work, CC BY-SA 4.0, created 19 July 2014, https://en.wikipedia.org/wiki/Maja_blanca#/media/File:FvfMeysulao,SMiguel,Sulipan9749_23.JPG

* Instead of latik as topping, you could use toasted coconut flakes or even grated cheese.

Photo source: kawalingpinoy, CC BY-SA 4.0, created 22 February 2017, https://en.wikipedia.org/wiki/Maja_blanca#/media/File:Majablanca.jpg

6. It is the Filipino version of the Spanish dish manjar blanco^³ (blancmange^⁴), but uses different ingredients, like coconut milk instead of milk or almond milk.

7. It is usually served during fiestas^⁵ and the holidays, like Christmas.

Photo source: https://en.wikipedia.org/wiki/Maja_blanca#/media/File:FvfMeysulao,SMiguel,Sulipan9749_23.JPG

8. It is very popular in Luzon^⁶, especially in Tagalog, Kapampangan,

Pangasinense, and Ilocano cuisine. It is also popular among Chavacano^⁷-speaking Zamboangueños^⁸.

9. Maja blanca is similar to tibok-tibok, a soft, creamy white-colored, jelly-like dessert milk pudding made from carabao milk and ground soaked glutinous rice (galapong), topped with latik (browned coconut cream curds), originally from the province^⁹ of Pampanga^¹⁰ in the Philippines.

Tibok-tibok, Cabalen – Photo source: https://www.cabalen.ph/desserts

The information was obtained from the Wikipedia pages “Maja blanca”^¹¹, “Tibok-tibok”^¹², “Majo”^¹³ and “Coconut milk”^¹⁴.

Allow Tita S to briefly tell you about this dessert. It is so easy to make, regardless of variation. Or you can also order it from Filipino restaurants, or from native stand-alone stalls in the different malls.

This delicacy is thick due to the addition of corn starch or agar. The texture is smooth, and the addition of other ingredients results in a delightfully complex and rich taste. Milk and butter give a creamier taste. Corn kernels, buko pandan², ube, and squash not only give varied and attractive colors, but interesting flavors that satisfy the palate.

I enjoy eating maja blanca during fiestas^⁵ and family gatherings. I find it rich and creamy, and the generous portion of latik topping adds to the texture and flavor of this dessert. Maja maiz is a favorite, and the other variations mentioned above are tempting to anyone who likes a delicious snack too.

You can store maja blanca in the refrigerator for 3-4 days, but you know what, in our household, this is not a problem, It will not last that long!

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

The pictures used in the cover photo-collage were obtained from: Judgefloro, own work, CC BY-SA 4.0, created 19 July 2014, https://en.wikipedia.org/wiki/Maja_blanca#/media/File:FvfMeysulao,SMiguel,Sulipan9749_23.JPG and https://www.facebook.com/166820186787511/photos/a.166821210120742/442707345865459.

Did you find this post informative? I would like to hear your comment/s regarding maja blanca.

Remember to share this post with your Facebook friends, and to follow me by clicking on the bottom right corner of your device. And, do not forget to like this post. Thank you.

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The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

^¹The Ilocano people are the ethno-linguistic people who live, or come from, the Ilocos Region in the northwestern part of the island of Luzon^⁷, in the Philippines.

^²Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan. Its fragrant leaves are tied into a knot and boiled to extract the green juice which is then used as coloring and flavoring for native South and Southeast Asian cuisine. It also gives a pleasant aroma to boiled rice and other dishes. The information was obtained from the Wikipedia page “Pandanus amaryllifolius”.^¹⁵

^³Manjar blanco, manjar de leche, or simply manjar, is a Spanish, traditionally light brown, milk-based dessert, similar to the French blancmange^⁴. In the Middle Ages, this dish was prepared with chicken or fish, rice, sugar, and almond milk, or milk and other ingredients, probably influenced by the Arab cuisine of Muslim Spain. Nowadays, its primary ingredients in Spain are milk, almonds, corn starch or gelatin, and sugar. There are also British and French versions.

In South America (i.e., Argentina, Chile, Ecuador and Peru), it refers to a thick, sweet, white or cream-colored spread or pastry filling made with milk and sugar, for pastries and cookies. Vanilla, citrus juices, cinnamon, and even rice may be added. It can also be used as a spread, like jam or jelly.

In Central America, like El Salvador and Guatemala, it refers to a white pudding or custard made with milk, corn starch, sugar, and often other ingredients like vanilla, cinnamon, and other flavorings. It can be eaten by itself or used as a pastry filling.

It is called manjar branco in Portuguese-speaking countries.

The information was obtained from Wikipedia page “Manjar blanco.”^¹⁶

^⁴Blancmange is a sweet , traditionally white dessert made with milk or cream and sugar thickened with rice flour, gelatin, corn starch or Irish moss^¹⁷, and often flavored with almonds. It is usually set in a mold and served cold. It can also be made in different colors. The information was obtained from Wikipedia page “Blancmange.”^¹⁸

^⁵Fiesta is the Filipino term for festival. Each town in the Philippines has its own fiesta, dating back to the Spanish colonial period when towns were predominantly Catholic and had a patron saint assigned to them.

^⁶Luzon is the largest and most populous island in the Philippines. It is ranked the 15^th largest island in the world by land area, at 109,964.9 sq.km. (42,457.7 sq mi). It is the northern portion, among the three primary island groups in the Philippine archipelago, with Visayas at the center, and Mindanao at the southern part. It is the economic and political center of the country, with Manila as the capital city, and Quezon City as the country’s most populous city. It has a population of 53 million, as of 2015, representing 52.5% of the country’s total population, and the fourth most populous island in the world. The name Luzon comes from the Tagalog word lusong, a large wooden mortar used to de-husk rice. The information was obtained from the Wikipedia page “Luzon”.^¹⁹

^⁷Chavacano or Chabacano is a group of Spanish-based creole^²⁰ language varieties spoken in the Philippines. It is the only Spanish-based creole in Asia. The highest concentration of people who speak this language is in Zamboanga City, in Mindanao, in the southernmost part of the country. Other varieties are found spoken in Cavite City and the town of Ternate, in the province of Cavite, in Luzon^⁶. The information was obtained from the Wikipedia page “Chavacano”.^²¹

^⁸The Zamboangeño people are a creole^²² ethno-linguistic nation originating in Zamboanga City, a highly urbanized city in the southwestern tip of the Zamboanga Peninsula region, in the Mindanao group of islands, in the southernmost part of the Philippines. Four out of 10 Chavacano^⁷-speaking people are of Spanish descent. The information was obtained from the Wikipedia page “Zamboangeño people”.^²³

^⁹A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region^²⁴. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan, and by an elected governor. Remember, a province in the Philippines is divided into cities and towns, which in turn, are divided into barangays^²⁵, formerly called barrios. The information was obtained from Wikipedia page “Provinces of the Philippines.”^²⁶

^¹⁰Pampanga is a province^⁹ lying on the northern shore of Manila Bay, in the Central Luzon region (Region III) of the Philippines. It is bordered by the provinces of Tarlac to the north, Zambales to the west, Bataan to the southwest, Nueva Ecija to the northeast, Bulacan to the east, and Manila Bay to the central south. Its capital is the City of San Fernando. The information was obtained from the Wikipedia page “Pampanga”.^²⁷

^¹¹“Maja blanca,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Maja_blanca

^¹²“Tibok-tibok,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Tibok-tibok

^¹³“Majo,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Majo

^¹⁴“Coconut milk,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Coconut_milk

^¹⁵“Pandanus amaryllifolius,” accessed March 19, 2018, https://en.wikipedia.org/wiki/Pandanus_amaryllifolius

^¹⁶“Manjar blanco,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Manjar_blanco

^¹⁷Irish moss, carrageen moss, or Chondrus crispus, is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. It is soft, cartilaginous, varying in color from greenish-yellow, through red, to a dark purple or purplish-brown. Fifty-five percent of its dry weight is made of carrageenan, widely used in the food industry for its gelling, thickening and stabilizing properties. The information was obtained from the Wikipedia page “Chondrus crispus”.^²⁹

^¹⁸“Blancmange,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Blancmange

^¹⁹“Luzon,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Luzon

^²⁰A creole language, or simply creole, is a stable natural language that develops from simplifying and mixing different languages into a new one within a fairly brief period of time, and often evolves into a full-fledged language. It is characterized by a consistent system of grammar, possesses large stable vocabularies, and is acquired by children as their native language. The information was obtained from the Wikipedia page “Creole.”^³⁰

^²¹“Chavacano,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Chavacano

^²²Criollos are Latin Americans who are of solely, or of mostly, Spanish descent. They were locally-born people, almost always of Spanish ancestry, but also sometimes of other European ethnic backgrounds. Historically, in separate colonies, they sought their own identity through the indigenous past, and evolved as separate organic national identities and viewpoints. The information was obtained from the Wikipedia page “Criollo people.”^³¹

^²³“Zamboangueno,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Zamboangueno_people

^²⁴A region is the first-order administrative division in the Philippines. There are 17 regions in the Philippines, based on geographical, cultural and ethnological characteristics. It is further subdivided in provinces^⁹, composed of cities and towns, which in turn, are divided into barangays^²⁵ (district or village). The information was obtained from the Wikipedia page “Regions of the Philippines.”^³²

^²⁵A barangay is the smallest administrative division in the Philippines. It is headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner-city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term “balangay”, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”^³³

^²⁶“Provinces of the Philippines,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Provinces_of_the_Philippines

^²⁷“Pampanga” accessed April 2, 2018, https://en.wikipedia.org/wiki/Pampanga

^²⁸“Kakampangan cuisine” accessed April 2, 2018, https://en.wikipedia.org/wiki/Kapampangan_cuisine

^²⁹“Chondrus crispus,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Chondrus_crispus

^³⁰“Creole language,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Creole_language

^³¹“Criollo people,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Criollo_people

^³²“Regions of the Philippines,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines

^³³“Barangay,” accessed June 23, 2018, https://en.wikipedia.org/wiki/Barangay