Another traditional Filipino dessert, pichi-pichi is made with grated cassava or cassava flour, water and sugar. The mixture is steamed, cooled then cut into pieces that are rolled in niyog (grated coconut). This has been the easiest Filipino dessert I have cooked so far.
The traditional way of making pichi-pichi is to boil and grate the cassava. But it was my first time to make pichi-pichi and I didn’t want to do it the hard way. So, I used cassava flour instead.
2 c. of grated cassava (or cassava flour)
2 c. of pandan water (or 2 c. of water and 1/2 tsp. of pandan extract)
2 c. of white sugar
1/2 tsp. of lye water
1 c. of niyog (grated coconut)
Cooking procedure :
Mix all the ingredients together, except the grated coconut. Stir until well blended and no lumps remain. Pour into a heat proof shallow bowl. Steam for 45 minutes. The steamed pichi-pichi should be firm, golden in color and clear. Cool. Cut into serving size pieces, 2″ x 2″ should be fine. Roll each piece in grated coconut. Serve.
If you plan to store your pichi-pichi, place them in an airtight container and freeze. Steam to soften before serving.