The saltiness cut the sweetness of this treat. I used dessicated coconut because the fresh ones spoils fast and also I added some grated cheese. Pour into molds (we used small puto molds). 2 In a bowl, combine pandan water, cassava flour, and sugar. Shape about a tablespoon each into balls and roll them in fresh grated coconut. 1 Make the pandan water: Boil pandan leaves in water. In a bowl, combined grated cassava with sugar and water mix well until thorughly combined. If starting with raw fresh cassava root: Peel and grate cassava first then proceed as follows: Once the mixture is homogeneous, pour into individual molds like muffin pans and place in the basket of a steamer. NOTE: As you will notice, the recipe is using 2:2:2 ratio but I find this to be too sweet so I reduced the sugar and replaced it with brown sugar. This is the recipe for pichi-pichi, it’s very simple, really.Ģ cups grated cassava ( fresh or otherwise)Ģ cups pandan water ( I used plain water)įresh grated coconut ( used unsweetened dessicated) That’s because I used fresh cassava I grated it larger than usual because it’ll take me forever to finish grating it otherwise. I made these pichi-pichi using brown sugar as you can see in the photo, it has an amber color and you will also noticed that my pichi-pichi is not smooth. I will start with the basic and simpler one, I’ll post the other recipes separately. There are several varieties of pichi-pichi and couple of ways (that I know ) of cooking them. Pichi -pichi is basically steamed grated cassava rolled into balls and covered with fresh grated coconut. This is one of her favorite treats to make that I particularly find hard to resist. (Put food coloring if you want) Transfer mixture on muffin or puto molds and steam for 30 minutes or until the color turns translucent. Pichi pichi is coated with grated coconut or cheese. Pichi Pichi recipe, easy sticky Filipino dessert, made with cassava as the main ingredient & steamed. These are bite size white sticky rice cakes. They are usually sold by street vendors and best for meri. This puto calasiao recipe will definitely remind you of the original puto (rice cake) from Calasiao Pangasinan. Form into oblong patties and steam for about 40 minutes in a steamer lined with banana leaves. Pichi pichi is a yummy steamed Filipino snack made of cassava and flavored with pandan and coconut. Next, mix 2 cups of grated cassava (washed well), cup granulated sugar, 1 cup of pandan water, 2 teaspoons of lye solution (lihiya) in a bowl until dissolved. Stir constantly until mixture coats spoon. I thought I was on my way to pichi-pichi heaven. She always had something sweet to offer that kept us coming back like little bees to flowers. Place squeezed kamoteng kahoy in a container with sugar, cheese and water. My first pichi-pichi experience was from an aunt, although unpopular among her nieces and nephews for being stern and masungit (sulky), she knew lots of delicious ways to win our hearts over. I grew up on these native sweets cookies, ice creams and cakes were reserved for special occasions. It is a type of k akanin which refers to the many ways of cooking sweet rice and other root crops like cassava and purple yams and are meant to be eaten as snack or desserts. of fresh tomatoes with juices or 1 can (28 ounces) whole tomatoes in juice (preferably San Marzano) 1/2 cup chopped fresh basil. It sounds like pica-pica which is what pichi-pichi is in essence: a bite size snack. I don’t know where it got it’s name from but I like it. You also gonna need a steamer to steam the pichi pichiġ.Pour half way of water into the steamer and turn the heat on your stove top over medium high heat.Ģ.In a large mixing bowl combine grated cassava, water,sugar,and condensed milk stir until sugar hasģ.Pour 1 1/2 cup of the mixture into the mold i used 1 6"inch cake pan.And add 1 tsp of ube flavoring and 1 drop of purple food color.If you want more vibrant color add 2 drops (If your using individual molds then you have to divide your mixture into 5 equal part.then add 2 drops of each food coloring).Ĥ.Cover with aluminum foil and steam it for 25 minutes.ĥ.after steaming let it set for 10 minutes.the,take a tbsp of pichi pichi and drop it to the grated coconut or grated cheese and line it up into the serving plate by color.Pichi-pichi is a pretty unusual name for a food, so much more for a kakanin. Food coloring of your choice i used green, pink,and yellow dessert, dessert, YouTube, recipe 718K views, 1.4K likes, 357 loves, 209 comments, 736 shares, Facebook Watch Videos from Pinoy Cooking Recipes by Janette: Extra soft and chewy Pichi-Pichi.
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