2cupsfresh grated cassava or thawed frozen cassava
½tsp.pandan extract + 2 drops of green food color gel
½tsp.orange extract + 2 drops of orange food color gel
½tsp.strawberry extract + a drop of red food color gel orlemon for yellow and ube for purple
20pcs. bamboo skewers
2cupsfresh grated coconut
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.