Last Updated on November 1, 2018 by Ed Joven
How to cook Pichi Pichi Balls
A Filipino dessert that never gets old and never gets too tiring to eat, Pichi-Pichi is a staple food in any Filipino gathering, may it be a reunion, a birthday, or any type of celebration. Pichi-Pichi was first introduced in Quezon Province. Overtime because of its delicious, sweet, soft, and sticky flavors, it has found its way to be seen under the radar of other provinces and cities here in the Philippines as well. And now it has grown to be one of the most loved Filipino desserts of all time.
A reason why Pichi-Pichi is a dessert that is ALWAYS found at Filipino gatherings is not only because almost every Filipino store and/or restaurant offers this, but it is also because Pichi-Pichi is actually a very simple and easy dish to make. It doesn’t have a complex and difficult recipe to follow, and its ingredients aren’t hard to find too.
Learn about how to cook Pichi-Pichi Balls that you can make into a small business or prepare in your next family gathering.
Pichi Pichi Balls by Filipino Recipes Portal:
Pichi Pichi Balls Recipe
- 2 cups fresh grated cassava or thawed frozen cassava
- 1¾ cups white sugar
- 2 cups water
- ½ tsp. pandan extract + 2 drops of green food color gel
- ½ tsp. orange extract + 2 drops of orange food color gel
- ½ tsp. strawberry extract + a drop of red food color gel or lemon for yellow and ube for purple
- 20 pcs. bamboo skewers
- 2 cups fresh grated coconut
- To prepare the grated cassava first wash the cassava to get rid all the dirt and peel off the brown and white silky outer skin. Using a fine grater grate cassava and remove the hard stems in the middle and discard.
- Keep on grating until you’re done with all your cassava. Place grated cassava on a clean cheese cloth and squeeze out all the juices before using. If using a frozen cassava just thawed it first before using.
- Mix the cassava, sugar and water in a bowl and mix until smooth divide into 3 equal portions then add the extract and food color on each bowl and mix until well blended. If you don’t have a fine grater you can use a blender and blend the cassava mixture to make it smooth and divide into 3 then add desire flavor and color.
- Pour the mixture into small individual molds or round pan and place in a preheated steamer. Cover with a tight fitting lid and steam over medium heat for about 25-20 minutes or until just firm and looks transparent like a gelatin.
- Let it cool at room temperature and refrigerate for at least 4 hours for a firmer consistency, before cutting and skewing. You can use a fruit baller or any small round cutter will do.
- Skew pichi pichi balls alternately with different flavours for about 4-5 balls each stick, continue until all balls are done.
- Coat Pichi pichi balls with fresh grated coconut before serving.