Pichi-Pichi is a favorite dessert of the Filipinos made of coconut and cassava or kamoteng kahoy. It is one of the delicious cakes enjoyed by many Filipinos during special occasions and merienda. This Filipino delicacy was introduced in the Quezon Province, Philippines.
Ingredients
- 2 cups cassava, grated
- 1 cup sugar
- 2 1/4 cups water
- 1/2 tsp lye water
- 3 stalks pandan leaves, tied in a knot
- 1 cup freshly grated coconut (if not available please use Alternative Coating)
- drop of green food colour (optional)
Alternative Coating
- 1 cup desiccated coconut
- 1/2 cup coconut cream
Procedure
1. In a sauce pan add water and pandan leaves, bring it to a boil then simmer for 15 minutes. Set aside and
let it cool. Once liquid have cooled down remove the pandan leaves and measure 2 cups of liquid (the
remaining should be roughly 2 cups due to evaporation), if the liquid is lesser than 2 cups adjust it with water.
2. In a mixing bowl add grated cassava, sugar, lye water, water and food colour if using then mix well until
consistency is even.
3. Place in moulds, individual and large will do. Place then in a steamer.
4. Steam for 1 hour or until the colour turns translucent.
5. Remove from steamer and let it cool, once cooled down place in the fridge for at least an hour.
6. If you are not using fresh coconut do this step. While waiting for pichi pichi to cool place coconut cream in
a cup then microwave until hot but not boiling. Mix together desiccated coconut and coconut cream then set
aside.
7. Remove from moulds, if using a larger mould slice it into bite size pieces.
8. Roll the each piece over the grated coconut or rehydrated desiccated coconut, do it with the remaining
pichi pichi.
Source: http://foodipino.com/2012/09/14/pichi-pichi/
let it cool. Once liquid have cooled down remove the pandan leaves and measure 2 cups of liquid (the
remaining should be roughly 2 cups due to evaporation), if the liquid is lesser than 2 cups adjust it with water.
2. In a mixing bowl add grated cassava, sugar, lye water, water and food colour if using then mix well until
consistency is even.
3. Place in moulds, individual and large will do. Place then in a steamer.
4. Steam for 1 hour or until the colour turns translucent.
5. Remove from steamer and let it cool, once cooled down place in the fridge for at least an hour.
6. If you are not using fresh coconut do this step. While waiting for pichi pichi to cool place coconut cream in
a cup then microwave until hot but not boiling. Mix together desiccated coconut and coconut cream then set
aside.
7. Remove from moulds, if using a larger mould slice it into bite size pieces.
8. Roll the each piece over the grated coconut or rehydrated desiccated coconut, do it with the remaining
pichi pichi.
Source: http://foodipino.com/2012/09/14/pichi-pichi/
