TAHADA

           2 cups toasted, ground pinipig
           1 cup sugar
           1 cup grated coconut young
           1/4 cup evaporated milk
      Toast and grind the pinipig.
      Mix 1 1/4 cup pinipig with the grated
           young coconut and sugar.
      Moisten the mixture with evaporated
            milk, added little by little.
  Roll the mixture to 1/2 inch thickness
            between two pieces of banana
            leaves or wax paper.
      Cut into serving pieces and dust with
           the remaining toasted ground pinipig.