Pichi pichi is one of the favorite dessert/delicacy of each Filipino/Kabayan. This is very simple to prepare and yet nutritious food. It is gelatinous snack made out of grated cassava, water and sugar with grated cheese or coconut for toppings. There are some optional ingredients also like lye water and buko pandan essence.

Pichi Pichi is also called mini cup cake or "puto". This can be determined that cooked when the color is translucent. This is mostly served in parties and outings.

Ingredients and Procedure:

3 cups grated coconut
1 1/2 cup sugar
3 cups of water
1 tablespoon lye water
1 tablespoon buko-pandan essence (optional)
1 whole piece grated coconut or grated cheese (for toppings)

1. First, grate the cassava with tiny pieces and remove/peel the juice.
2. Combine grated cassava, sugar and water in mixing bowl and mix thoroughly.
3. Add the buko pandan essence and lye water then stir continuously until dissolve.
4. Pre-heat the steamer with 2 to 3 cups of water and put into boil.
5. Mix again the pour in a cup molder at least nearly full and place in steamer and let it be cooked.
6. Cook for 40 minutes to 1 hour until the color will turn into translucent.
7. After cooking, make it cold and remove from cup molder.
8. Next, pour with grated cheese or roll each over the grated coconut.

Ready to serve with cold coca cola or hot coffee/tea.

Enjoy my simple version of "PICHI PICHI"

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