Tahada - cooking recipe

Ingredients

2 3/4 cups ground raw rice
3/4 cup sugar
3/4 cup grated young coconut
1/2 cup evaporated milk

Preparation

Toast the ground rice and then grind by mortar and pestle.
In a bowl, mix 1 cup pinipig, grated young coconut, and sugar.
Moisten with evaporated milk, adding little by little.
Roll mixture to 1/2-inch thickness between two pieces of banana leaves or waxed paper.
Cut into serving portions and dust with remaining toasted ground pinipig.