6 cakes panutsa
4 cups water
2 grated coconuts
2 young coconuts,
(buko), shredded
grated rind of one dayap
Chop the panutsa and cook in 2 cups water.
Stir, when it starts to boil, add lemon rind.
Add the remaining water to the grated coconut.
Squeeze hard to get the milk.
Add the coconut milk and the shredded young
coconut to the panutsa syrup.
Cook slowly until thick enough to form into saft
balls when dropped in cold water.
Remove from the fire and pour into heated sterilized jars.