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TINUDOK 
1 (2 lb.) pkg. mochi flour
6 eggs
2-3 c. grated meat of young coconuts
1 c. white or brown sugar
1 tsp. baking powder
Evaporated milk
Oil for deep frying
1 pkg. bamboo barbecue skewers

Mix together the mochi flour, eggs, coconut, sugar, and baking powder. Add (Carnation) evaporated milk to make a smooth thick dough. Shape the dough into small balls and deep fry in moderate hot oil. Wait until the balls float and turn brownish. Take them out to drain on a colander.
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