PICHI PICHI
~INGREDIENTS
2 cups cassava, grated
1 mug sugar
2 cups water
1 cup coconut, grated
1/2 tsp lye water
1/2 tsp buko-pandan essence
~METHODS
1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2.Add lye water while continously stirring the mixture
3.Put-in the buko-pandan essence then mix again
4.Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
5.Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6.Allow the steamed pichi-pichi to chilly down (at least 40 minutes to 1 hour ; you can even area it in the fridge after letting it cold down at least 15 minutes) then
remove from the molds
7.Roll the each fragment over the grated coconut
8.Place in a serving plate then serve. Share and Enjoy!
~INGREDIENTS
2 cups cassava, grated
1 mug sugar
2 cups water
1 cup coconut, grated
1/2 tsp lye water
1/2 tsp buko-pandan essence
~METHODS
1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2.Add lye water while continously stirring the mixture
3.Put-in the buko-pandan essence then mix again
4.Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
5.Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6.Allow the steamed pichi-pichi to chilly down (at least 40 minutes to 1 hour ; you can even area it in the fridge after letting it cold down at least 15 minutes) then
remove from the molds
7.Roll the each fragment over the grated coconut
8.Place in a serving plate then serve. Share and Enjoy!
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