Wednesday, August 7, 2013

Pichi Pichi

Pichi-Pichi is a gelatinous dessert  made from grated cassava and sugar. The concoction is placed in a mould and steamed until a sticky-gelatinous texture is formed. After steaming, this is coated with grated coconut or cheese. I preferred using grated cheese to counterpart it's sweetness.


  • 3 cup Grated cassava 
  • 2 cup White sugar
  • 1¾ cup Water
  • 1 tsp Lihiya or lye water
  • 1 tsp Pandan Essence
  • Grated cheddar cheese

  •  Peel and grate cassava to make 3 cups.
  • Combine in a bowl the grated cassad cassava and pandan water.
  • Add in the sugar and stir well to dissolve. 
  • Tint the mixture with green food coloring.
  • Divide the mixture and pour into round pan or pour into individual puto moulds or into muffin pans.
  • Steam in a preheated steamer for about 45 to 50 minutes until color became translucent.
  • Scoop using a spoon or ice cream scooper to form a ball and roll in grated coconut or grated cheese.

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