![]() ![]() The saltiness cut the sweetness of this treat. I used dessicated coconut because the fresh ones spoils fast and also I added some grated cheese. Shape about a tablespoon each into balls and roll them in fresh grated coconut. In a bowl, combined grated cassava with sugar and water mix well until thorughly combined. If starting with raw fresh cassava root: Peel and grate cassava first then proceed as follows: NOTE: As you will notice, the recipe is using 2:2:2 ratio but I find this to be too sweet so I reduced the sugar and replaced it with brown sugar. Buy PICHI PICHI with cheese online today KCO Online Pichi Pichi with cheese Available by dozen per tub Pichi pichi overloaded with cheese toppings - Enjoy. Pichi Pichi or pichi-pichi is a popular Filipino dessert made out of grated cassava and sugar coated with grated coconut. This is the recipe for pichi-pichi, it’s very simple, really.Ģ cups grated cassava ( fresh or otherwise)Ģ cups pandan water ( I used plain water)įresh grated coconut ( used unsweetened dessicated) That’s because I used fresh cassava I grated it larger than usual because it’ll take me forever to finish grating it otherwise. I made these pichi-pichi using brown sugar as you can see in the photo, it has an amber color and you will also noticed that my pichi-pichi is not smooth. (PORK Combination Package 2) Steamed White Rice, Lechon Kawali, Pickled Papaya, 2 pcs. ![]() I will start with the basic and simpler one, I’ll post the other recipes separately. There are several varieties of pichi-pichi and couple of ways (that I know ) of cooking them. Pichi -pichi is basically steamed grated cassava rolled into balls and covered with fresh grated coconut. This is one of her favorite treats to make that I particularly find hard to resist. She always had something sweet to offer that kept us coming back like little bees to flowers. 1 cups grated cassava 1 cup sugar 2 pandan leaves 2 cups water tsp lye water (lihia) Food color (color of your choice) Grated coconut Grated cheese. Pour-in the mixture into the plastic molds. Prepare individual plastic molds and brush them with cooking oil. Then pour-in the young coconut (buko) juice, and lye water while continuously stirring. My first pichi-pichi experience was from an aunt, although unpopular among her nieces and nephews for being stern and masungit (sulky), she knew lots of delicious ways to win our hearts over. cup cheese, or coconut, grated Instructions: In a mixing bowl, add-in the grated cassava, and sugar. I grew up on these native sweets cookies, ice creams and cakes were reserved for special occasions. It is a type of k akanin which refers to the many ways of cooking sweet rice and other root crops like cassava and purple yams and are meant to be eaten as snack or desserts. It sounds like pica-pica which is what pichi-pichi is in essence: a bite size snack. I don’t know where it got it’s name from but I like it. Pichi-pichi is a pretty unusual name for a food, so much more for a kakanin. ![]()
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