It is important to cool down pichi-pichi first before rolling them in grated coconut meat because coconut meat get spoiled easily when in contact with heat, especially if the pichi-pichi aren’t going to be consumed right away. If you won’t be using it yet, at least put it in the refrigerator. Tips: Use freshly grated coconut meat, 3 to 4 hours old is close to getting spoilt. Transfer into serving plate or banana leaves and serve. Roll the pichi-pichi pieces over freshly grated coconut. Let the steamed pichi-pichi cool down completely, remove them from molds afterwards. Then, steam the mixture for about 40 minutes or until the color of the mixture becomes translucent. When the ingredients are evenly distributed, pour into small cups or molds and arrange in a steamer. Pour the cassava mixture in a small mold such as a silicone cup. Next add the lye water a little at a time and constantly mixing the mixture. Add together cassava, sugar and the boiled water from step 1, stir well. Boil water together with the screwpine leaves until the flavor comes out and the water reduced to half its original amount. Cassava (kamoteng kahoy) – 2 cups (grated) Ĭooking Direction for Pichi-Pichi Kakanin Filipino Recipeġ.Ingredients for Pichi-Pichi Kakanin Filipino Recipe
Arrange the filled molds in a steamer and steam for about 40-60 minutes or until they become translucent.
#Pichi pichi recipe full#
Fill individual cup molds about three-quarter full or a bit more but leave some space because it can rise a bit while steaming. It’s a dessert that’s simple and doesn’t require much culinary skills unlike other Filipino desserts so give it a try. In a bowl, put all the ingredients together and mix thoroughly. It’s not very sweet and being a heavy dish, it fills people up to be able to carry on with their work and last till dinner. For added flavor, it is coated with grated coconut meat this also allows the pichi-pichi to be touched by bare fingers.Īside from being eaten as dessert, I also serve pichi-pichi as a mid-afternoon snack. Then the mixture is steamed resulting in a sticky and gelatinous treat. It is grated and mixed with sugar, water, and lye water (lihiya) fragranced by screwpine (pandan). Mix the cassava, sugar and water in a bowl and mix until smooth divide into 3 equal portions then add the extract and food color on each bowl and mix until well blended. If using a frozen cassava just thawed it first before using. The main ingredient for pichi-pichi is cassava/tapioca or kamoteng kahoy in Filipino. Place grated cassava on a clean cheese cloth and squeeze out all the juices before using. Where a lot people make desserts of puto or kakanin and sold as they Soft, chewy, steamed and becomes glutinous and coated with grated coconut. So I urge you to also try microwaving pichi pichi.Pichi-Pichi Kakanin Filipino Recipe is one of the many Filipino desserts that I love. Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. As you know, cornstarch can give crispy results in deep frying). I was so grateful to JMom for posting that method! (It is also the same method I use to make paste out of cornstarch and water, which I use to seal lumpia instead of beaten egg. That whole process of cooking in the microwave probably only reaches 10-15 minutes, and no burnt sides, mind you. Cooling it down some after it cooked will bring the right consistency, then I could scoop it out and roll in grated coconut. Just like making paste, I would microwave the mixture in increments of several minutes initially, then several seconds toward the end, mixing with wire whisk in between, until it becomes like paste. I tried it and it has been my method ever since. I just gotta share with you that, like you, after doing the steaming method, I got tired tired of it too, and was not too eager to make pichi-pichi again until I saw in JMom's blog () about cooking pichi-pichi in microwave. This way from now on and I promise to give you Just scoop them up then form them into different shapes and sizesĪnd most important of all is that the taste I can now make a big batch of it in a baking pan. No more using molds and no more steaming. I can now make Pichi-Pichi without all the traditional rituals.
Little balls and coated them with the grated coconut. I scooped out the unburnt part and formed them into The kind of Pichi-pichi sold in the Philippines! yup, the real thing! I was so delighted to discover that it was so soft and tasted like Then when I started to scrape the unburnt part with a spoon, There was only about 1 cup of the mixture that was going to waste. It really didn't matter to me if it was burnt, after all, I was nonchalant about it because, oh well, I wasn't really expecting
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