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.