Last Updated on November 1, 2018 by Ed Joven
How to cook Pichi pichi with Cheese
It tastes so good that saying it once is just not enough; Pichi-Pichi is a very famous gelatinous dessert found in the Philippines. This soft, sticky and squishy jelly-like dessert can be dated many years back in Philippine history but there isn’t really much information on how it has developed to its popularity now. Nonetheless, this dessert still is a favorite in the Filipino dinner table and is the top pick when looking for something sweet to eat.
Pichi Pichi is created from Cassava which is called “Kamoteng Kahoy” here in the Philippines. This dessert is an all-time-favorite anywhere here in the Philippines because of its simplicity in both procedures and ingredients but complexity in flavors. With just a handful of ingredients, you can already make a battalion worth of people turning their heads when you say “I’ll cook Pichi-pichi”
Pichi-Pichi is already delicious as is but by adding another ingredient, you’d even create more exploding flavors. The Pichi-Pichi recipe we have is one that is topped with grated cheese. You can also try the classic Pichi-pichi Recipe or Pichi pichi Balls Recipe.
Pichi-Pichi by Filipino Recipes Portal
Pichi Pichi with Cheese Recipe
- 1½ cups grated cassava or frozen cassava thawed
- 1¼ cups refined sugar
- 1½ cups water
- 1 cup grated cheese for toppings
- Prepare your steamer with 2-2½ liters of water and preheat over medium heat until it boils. If your steamer is too small don’t worry just add water from time to time as needed. Lets start preparing in a mixing bowl, combine grated cassava, sugar and water and mix well until sugar dissolved.
- Pour the mixture into your prepared pan, I’m using a 9×2 round pan or you can use any similar pan as long as it fits in your steamer. Steam for about 30-35 minutes or until the mixture becomes sticky, translucent and a little bit firm use a toothpick to check the consistency of your pichi pichi.
- The steaming period vary depends on the size of your pan, small pan less cooking time than the big ones. It’s important to cover your steamer with fitted lid and a clean clothe to catch the water drippings. When you reach your desired consistency you’re done, fire off , transfer in a cooling rack and let it cool slightly, before removing from the molds. If you’re using a single round pan you can use a couple spoons to scoop out the pichi-pichi. Arrange on a serving tray or plastic container and sprinkle with grated cheese before serving.