Ingredients:
- 1 k. freshwater shrimp, washed
- 1 heart of palm (ubod ng niyog),sliced into slivers
- 3 cups scraped meat of young coconut
- 4 cups coconut cream (first extract or kakang gata)
Cooking Instructions:
- In a bowl, combine all the ingredients and mix thoroughly
- Place the mixture into banana leaf pockets (cone- shaped banana leaves). Wrap well.
- Steam for 15 to 20 minutes or until cooked.
