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.