Skip to main content
Epicurious
Bon Appétit

Tibok-Tibok

5.0

(1)

Image may contain Food Food Presentation Cutlery Spoon and Plate
Photograph by Chona Kasinger, prop styling by Callie Meyer

This eggless pudding (which translates from Tagalog to “heartbeat”) gets extra chocolateness by using cocoa powder and melted bittersweet chocolate. Melissa Miranda, the chef-owner of Seattle’s Musang, developed this recipe, a take on the Filipinx dessert using coconut milk in place of carabao milk, with pastry chef Amelia Franada.

See Related Recipes and Cooking Tips

Read More
5-Minute Chocolate Mug Cake
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Babka French Toast Bake
This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.
Pumpkin Mochi Crumb Cake
Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Dark Chocolate Flax Bark
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Brown Butter Miso Mochi Blondies
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
Masoub (Banana and Flatbread Pudding)
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.