Learn how to cook Pichi pichi
Pichi-pichi Recipe is a Filipino dessert made of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.
This gelatinous treat is a real simple recipe for a Kakanin, it contains few ingredients, preparation is next to nothing and you don’t even need an oven as this is cooked in a steamer.
Whether as a snack or dessert, Pichi-pichi is always a pleasure to eat!
Pichi Pichi Ingredients:
- 1½ cups grated cassava
- 1½ cups sugar
- 1½ cups water
- 1 tsp. pandan or buko pandan essence
- 2 cups fresh grated coconut
Pichi Pichi Cooking Instructions:
- 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 then add the pandan essence 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 stir in pandan essence.
- Pour the mixture into small molds or an 8 inch round pan and place in a preheated steamer.
- Cover with a tight fitting lid and steam over medium heat for about 30-35 minutes or until just firm and looks transparent like a gelatin.
Let it cool completely, before removing from the molds. If you’re using a single round pan you can either use a spoon to scoop out or use a greased cookie cutter.
- Coat with fresh grated coconut before serving. A delicate, sticky and delicious Pinoy kakanin to serve and enjoy!