Wash and peel cassava. Grate cassava using a fine grater and discard the hard stem in the center.

Squeeze out as much juice from grated cassava as you can, we only need the meat of cassava. If using store-bought frozen cassava, thaw it first before using.

Preheat your Steamer with 2 liters of water and preheat over medium-low heat until it boils.

If your steamer is too small, don’t worry, add water from time to time as needed.

We also need three baking pans, I’m using a 9x5x2, or you can use any similar or round baking pans that perfectly fit for your packaging later on.

First, we need to make the plain Pichi–Pichi. In a mixing bowl, combine grated cassava, sugar, and water and mix well until sugar dissolved.

Pour the mixture into your prepared pan and set aside.

Repeat the process with the other flavors, add ½ teaspoons of each extract and mix well.

Pour the mixture into your prepared pan.

Steam for about 40-50 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 varies depending on the size of your pan, small pan less cooking time than the big ones. It’s important to cover your steamer with a fitted lid and a clean cloth to catch the water drippings.

When you reach your desired consistency, it’s cooked. 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 of spoons to scoop out the pichi-pichi.