INGREDIENTS:
- 1 & 1/2 cups butong (young coconut), grated
- 2 cups pinipig, toasted
- 1 cup coconut water
- 1/2 cup sugar
HOW TO COOK:
- Start by grind toasted pinipig.
- In a mixing bowl, combine ground pinipig, coconut water, and sugar.
- Blend well and add the grated butong.
- Divide into serving portions.
- Wrap each serving in banana leaves or wax paper.
- Chill before serving. Enjoy!
IMAGE: pinasmuna.com
Also try: Butse Butse
