4 pcs mature coconut meat, shredded
4 cups water
1 kg malagkit flour
3/4 cup molasses
1 pc young coconut, shredded
1/4 cup sesame seeds, toasted
banana leaves, wilted
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1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain coconut milk and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charchoal 15 to 20 minutes or until done.