Pichi Pichi is a dessert made out of grated cassava and sugar coated with grated coconut, this gelatinous treat is a real simple recipe for a rice cake it contains few ingredients, preparation is next to nothing and you don’t even need an oven as this is cooked in a steamer.
I remember when I was younger this is one of the things my mom made when there are special occasions, it goes well as a dessert with popular Filipino dishes like Spaghetti, Pancit and Barbecue but having said that there’s no reason not to serve this without those.
2 cups cassava, grated
1 cup sugar
2 1/4 cups water
1/2 tsp lye water
3 stalks pandan leaves, tied in a knot
1 cup freshly grated coconut (if not available please use Alternative Coating)
drop of green food colour (optional)
1 cup desiccated coconut
1/2 cup coconut cream
1. In a sauce pan add water and pandan leaves, bring it to a boil then simmer for 15 minutes. Set aside and let it cool. Once liquid have cooled down remove the pandan leaves and measure 2 cups of liquid (the remaining should be roughly 2 cups due to evaporation), if the liquid is lesser than 2 cups adjust it with water.
2. In a mixing bowl add grated cassava, sugar, lye water, water and food colour if using then mix well until consistency is even.
3. Place in moulds, individual and large will do. Place then in a steamer.
4. Steam for 1 hour or until the colour turns translucent.
5. Remove from steamer and let it cool, once cooled down place in the fridge for at least an hour.
6. If you are not using fresh coconut do this step. While waiting for pichi pichi to cool place coconut cream in a cup then microwave until hot but not boiling. Mix together desiccated coconut and coconut cream then set aside.
7. Remove from moulds, if using a larger mould slice it into bite size pieces.
8. Roll the each piece over the grated coconut or rehydrated desiccated coconut, do it with the remaining pichi pichi.