We prepared a great Pampangan holiday dessert called Tibuk Tibuk, and devoured it.
It's a milk pudding topped with fried coconut milk solids called latik. It is a specialty in the region of Pampanga, and it's also better known as maja blanca to the rest of the Philippines.
Tibuk Tibuk which literally means "heartbeat", describes how you can tell when the pudding is done; the bubbles just barely touch the surface so it looks like a beating heart.
Here's the recipe for your enjoyment:
Ingredients
• 2 cans of coconut milk
• 2½ cans evaporated milk
• 1 can coconut milk
• 1 cup cornstarch
• 1 teaspoon sugar
• 2 teaspoons of coconut Macapuno syrup.
Pour 2 cans of coconut milk in saucepan and divide the lump of coconut into ¼ parts.
Allow to simmer on medium heat without stirring at all.
It's done when you see the oil appear.
Take the oil and pour it into the baking dish, cover the inside completely.
Continue to allow the coconut to brown in the saucepan.
You'll be using the coconut on top of the dessert.
In a saucepan pour the evaporated milk, the coconut milk, and while still cold blend in the cornstarch.
Now stir until there are no lumps.
Turn heat up to medium and add the Macapuno syrup and sugar.
Continue to stir until thickens.
When it thickens, pour the mixture into your baking dish.
Let it sit until it cools down.
We know there are variations, but this is our favorite recipe.
