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
- 2¼ cups water
- ½ 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
- ½ cup coconut cream
- 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.
- In a mixing bowl add grated cassava, sugar, lye water, water and food colour if using then mix well until consistency is even.
- Place in moulds, individual and large will do. Place then in a steamer.
- Steam for 1 hour or until the colour turns translucent.
- Remove from steamer and let it cool, once cooled down place in the fridge for at least an hour.
- 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.
- Remove from moulds, if using a larger mould slice it into bite size pieces.
- Roll the each piece over the grated coconut or rehydrated desiccated coconut, do it with the remaining pichi pichi.