Native delicacies

Tahada

Ingredients:

1-3/4  cups toasted, ground pinipig
3/4    cup sugar
3/4     cup grated young coconut
1/2     cup evaporated milk

 

How to make tahada:

  • Toast the pinipig and then grind by mortar and pestle.

  • In a bowl, mix 1-1/4 cups 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.

  • Yield: 24 pieces.

 

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