PICHI PICHI RECIPE

INGREDIENTS 

• 2 cups grated cassava – no need to squeeze out liquids
• ¾ cup sugar
• 1 ¾ cups water
• 2 teaspoons baking soda solution – (SEE NOTE 2) or 1 tsp lye water

FOR COATING AND TOPPING

• 1 cup coconut – grated
• 1 cup grated cheese – optional

INSTRUCTIONS 

1. In a deep bowl, combine all ingredients together and mix thoroughly.
2. Fill individual cup molds about three-quarter full or a bit more but leave some space because it can rise a bit while steaming.
3. Arrange the filled molds in a steamer and steam for about 20-30 minutes or until they become translucent.
4. Let them cool down completely so it is easier to remove from the molds, or place them in the fridge to shorten the cooling time.
5. Roll each Pichi Pichi in grated coconut or grated cheese.

NOTES

NOTE 1: If using fresh (not frozen) cassava, place grated cassava in a cheesecloth and squeeze out the liquids. Use 2 cups of water instead of 1 ¾ in the recipe above.

NOTE 2: To make the baking soda solution: ¼ teaspoon of baking soda dissolved in 1 cup of water then boil the mixture for 5 minutes. 

NOTE 3: You may also add some flavoring by adding drops of buko-pandan or ube extract. If you opt to have it all natural, boil some pandan leaves in water and substitute that with the water in the recipe.