INGREDIENTS:
- 2 cups pinipig (you can substitute this with corn or glutinous rice)
- 1½ cups young coconut, grated
- 1 cup coconut water
- ½ cup sugar
INSTRUCTIONS:
- Grind toasted pinipig.
- In a bowl, mix ground pinipig, coconut water and sugar.
- Blend well and add grated young coconut.
- Divide into serving portions. Wrap each serving in banana leaves or wax paper.
- Chill before serving.
Source: Kusina 101
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