Pichi-Pichi is a gelatinous dessert (this can also be eaten as a heavy mid-afternoon snack) made from grated cassava and sugar. The concoction is placed in a mold and steamed until a sticky-gelatinous texture is formed. After steaming, this is coated with grated coconut for additional flavor.
It was not until a few years ago that I was able to try Pichi-Pichi. This is usually ordered in our workplace on special occassions along with Pinoy Style Spaghetti and Pork Barbeque (these are grilled pork slices in skewers). I liked it because the taste is not too sweet and it fills me up fast.
The cost of this recipe won€™t hurt your wallets. For the business minded individuals, you can start a food business by selling Pichi-Pichi with the other foods featured here in Panlasang Pinoy. Let€™s remember that it is good to fill our stomach but it will even be better if our wallets are filled at the same time.
2 Cup (32 tbs), grated
1 Cup (16 tbs)
1 Cup (16 tbs), grated
Buko pandan essence
1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2. Add lye water while continously stirring the mixture
3. Put-in the buko-pandan essence then mix again
4. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
7. Roll the each piece over the grated coconut
6. Place in a serving plate then serve. Share and Enjoy!