Thursday, April 22, 2010

Pichi pichi recipe

Pichi-pichi is a famous native delicacy that is made from coconut (Cocos nucifera) and cassava (Manihot esculenta) or locally known as balanghoy or camoteng kahoy. This variety of dessert originated from Quezon Province, Philippines and became popular all over the tagalog region.

The common pichi-pichi is flavored with pandan and grated coconut topping and may come in different colors.

2 cups grated cassava
food color (optional)
1 cup sugar
4 pieces pandan leaves
1/4 teaspoon lye water (optional)
1/2 cup grated coconut

  1. Boil pandan leaves to make pandan water.
  2. In a large bowl, mix the sugar and the pandan water until sugar is completely dissolved. Add in the grated cassava and blend well. Add in the lye water drop by drop while continuing blending the cassava mix. Lyed water can be omitted if not available. Pandan water may be substituted with flavoring extract of your choice.
  3. Pour the mixture into molds and arrange ina steamer.
  4. Steam for an hour or wait until all the grated cassava becomes translucent.
  5. Remove from steamer and let it cool.
  6. Scoop out the pichi-pichi from the mold.
  7. Roll each piece in grated coconut.



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