Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice
Pichi-pichi is one of the well-known Filipino desserts and is made of coconut and grated cassava or kamoteng kahoy in Tagalog. It is gelatinous in appearance and sticky to the touch once it has cooled down. What makes it doubly delicious is that it can be served with niyog or grated coconut or topped with salty, creamy cheddar cheese for that now classic salty-sweet flavor combination that’s irresistible. Soft, chewy and coated with grated coconut, this steamed cake is delicious as a snack or dessert. The concoction is placed in a mold and steamed until a sticky-gelatinous texture is formed. After steaming, this is coated with grated coconut for additional flavor.
Pichi-pichi is a kind of Filipino kakanin or delicacy made from cassava (manioc, yuca). This treat hailed from the province of Quezon. It has a sticky, gelatinous yet firm texture that is made by steaming grated cassava. Once it is cooked, the opaque white color of the cassava becomes somewhat translucent. It can be enjoyed as it is but normally it is coated with grated coconut or topped with grated cheese, or both. Other flavorings are also added like coconut water, pandan (screwpine) or ube. The cost of this recipe won’t hurt your wallets. For the business minded individuals, you can start a food business by selling Pichi-Pichi with the other foods featured here in Panlasang Pinoy. Let’s remember that it is good to fill our stomach but it will even be better if our wallets are filled at the same time. Here are Pichi Pichi Ingredients. 2 cups cassava grated. 1 cup sugar. 2 cups water. 1 cup coconut grated. 1/2 tsp lye water. 1/2 tsp buko-pandan essence. The cooked pitsi-pitsi can then be rolled on freshly grated coconut or topped with grated cheese and latik. In the Philippines, it is easy to get fresh cassava and they are available almost all year round. That is not the case in other non-tropical areas.
Here are instructions on how to cook Pichi Pichi. 1st step. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly. 2nd step. Add lye water while continuously stirring the mixture. 3rd step. Put-in the buko-pandan essence then mix again. 4th step. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer. 5th step. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent). 6th step. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds. 7th step. Roll the each piece over the grated coconut. 8th and last step. Place in a serving plate then serve. Share and Enjoy! Some vendors add food coloring to the mixture prior to steaming to create colorful variants of the dessert.
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