I'm sorry, we don't sell. Just free recipes 🙂

Authentic tibok tibok has a soft, melt-in-your-mouth texture. Maja blanca which is made of coconut cream and cornstarch has more of the jelly texture. If you prefer that texture, you can swap the rice flour with cornstarch.

I've never tried freezing it but I think it would be fine. I would expect a change in texture, though.

Sounds interesting but I wouldn't recommend it as the tibok tibok might melt in the heat.

I use regular rice flour, not glutinous 🙂

It's sold in the Philippines. I don't think we have it here in the US that's why I use regular homogenized milk (cow's milk). 🙂

Yes, regular 2% milk is cow's milk 🙂

Yes 🙂

Yes, you can, but it would be maja blanca and not tibok tibok. Still delicious, though 🙂

Tried it just now.. followed the exact recipe using cows milk.. i dont know why it did not turn out like jelly texture just like the authentic tibok-tibok...