Tibok Tibok is a Filipino pudding traditionally made with carabao and rice flour. In this vegan version we will be using plant based milk flavored with chocolate and strawberry.
Traditionally Tibok Tibok is made with fresh carabao milk mix with rice flour, there are also recipes out there that use cornstarch (which makes it more solid). For a little crunch it’s topped with latik (crunchy coconut curds). This pudding originated from Pampanga, which is considered the culinary capital of the Philippines. They are a stickler for keeping recipes authentic and original. So sorry in advance for this recipe remix!
The name is derived from the Tagalog word for heartbeat. More from how the pudding looks when it’s done. It actually starts to bubble to mimic the movement of a heart beating from your chest. Quite a cute name.
In this Tibok Tibok version we are going to use rice flour and also flavor it with chocolate and strawberry powder. Here is what you need to make it.
Plant Based Milk – My preference is to use a brand called Ripple. It works really well in pudding type desserts as it’s already thick. You can use other plant based milk as well.
Rice Flour – I actually used glutinous rice flour to get a more bouncy consistency. Regular rice flour can be used too.
Tableya – Can’t go wrong with 100% pure Filipino chocolate.
Strawberry Powder – Freeze dried fruit is a game changer. All you need is a mortar and pestle and a few freeze dried fruit and you have all natural fruit flavoring. We are using strawberry in this recipe, but feel free to experiment! We will also use a few for our crunchy topping.
Pure Cane Sugar – For a little sweetness.
Candied Cocoa Nibs – Instead of the latik, we are going to be replacing it with cocoa nibs. You can use just plain regular nibs.
We are going to make it in 2 parts first is the strawberry layer.
In a large bowl mix together the milk, rice flour and strawberry powder. Then place a sieve over a sauce pan and pour in the mixture to take out any lumps or bubbles. Press through any strawberry powder that gets stuck. Add the sugar and start mixing for about 10 minutes until the mixture starts getting thick. Once the pudding starts to look like a thick paste transfer the mixture into 4 glasses. Tap on the table to knock out any air pockets. Leave to cool at room temperature while you make the chocolate layer.
To make the chocolate layer put the chocolate and milk together in a small sauce pan and melt. Mix until nice and smooth. Add in the rice flour and mix well. Pour the mixture through a sieve over another bowl to get any lumps out. Pour the mixture back into the sauce pan and add the sugar. Cook the same way as the strawberry pudding. Mixing on low heat for about 7 minutes until the pudding starts to look like a thick paste. Take off the heat and leave to cool in the pan for about 5 minutes.
Divide the chocolate layer in between the 4 glasses on top of the strawberry layer. Tap on the table to knock out any air pockets. Leave to cool at room temperature. Once the pudding is at room temperature cover each of the pudding with it’s own cling wrap. Making sure the cling wrap is touching the top of the pudding. This is to avoid a skin forming while the pudding is cooling down.
To serve the Tibok Tibok, take out of the fridge and carefully remove the cling wrap. Top with the cacao nibs and some freeze dried strawberry pieces.
Otap with Luya (Ginger) Bahay Kubo Cooking Series
Chocolate Chunk Cookie Recipe with Filipino Chocolate
How To Make Matamis Na Bao (Coconut Jam) Cake
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this Chocolate and Strawberry Tibok Tibok I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.