#Pichi pichi recipe how to#

Mix in the cassava and then add the lye water drop by drop mixing well as you do so. Some vendors add food coloring to the mixture prior to steaming. In a bowl, mix the sugar and pandan water until sugar is dissolved. The texture is almost similar to Mochi but way softer and oh, the fresh grated coconut just make this snack the best due to the inherent creamy juices. After you make this recipe, you will have soft and chewy Pichi Pichi snack that you can store in the fridge for 3 days.

The cooked pitsi-pitsi can then be rolled on freshly grated coconut or topped with grated cheese and latik. This pichi pichi recipe don’t use lye water. Stir well and pour into a microwavable bowl. Once the mixture is homogeneous, pour into individual molds like muffin pans and place in the basket of a steamer. The grated cassava is then mixed with water, sugar, and lye and then the mixture is transferred into pans or molds which are then put in the steamer until the mixture is cooked and soft. Mix all the ingredients together, except the grated coconut. The cassava is first peeled, grated, and washed. It is also similar to palitaw, except palitaw is made into thin flat cakes and is made with glutinous rice flour. It is prepared identically, and differs only in that it has a filling of sweetened coconut strips ( hinti). Ī similar dish to pichi-pichi is the putli mandi of the Tausug and Yakan people. The dish is associated with the province of Quezon where this delicacy is very common and especially with the Pahiyas Festival in Lucban where it is believed that this dish had originated. The name is believed to have been derived from the Araucanian word pichi meaning 'small' and was used by Spanish Americans in the 19th century. It is served rolled in freshly grated coconut, cheese, or latik (coconut caramel) before serving. It is also commonly flavored with pandan leaves. Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. Assorted Pichi-Pichi Recipe A sticky gelatinous dessert made from Cassava, also known as Tapioca or Kamoteng Kahoy. Topped with cheese and/or latik, rolled in grated coconut Although I prefer the coconut more.Clockwise from the top: Pitsi-pitsi with latik and cheese, Pitsi-pitsi with coconut, Pitsi-pitsi with cheese 1 pound tagliarini, linguine or fettuccine. sugar or to taste to tone down the tang in the tomatoes. If you can’t find fresh coconut to coat your Pichi pichi, use a mild cheddar cheese. of fresh tomatoes with juices or 1 can (28 ounces) whole tomatoes in juice (preferably San Marzano) 1/2 cup chopped fresh basil. I heard bottled lye water is unhealthy, so here is the lye water substitute you can use. Add it into your Pichi Pichi ingredients and Puto Kutchinta and you don’t have to worry about lye water. Mix 1 cup of water and add in 1 teaspoon of baking soda.

#Pichi pichi recipe how to#

This is the 3rd time I have to return them since they are stale…ĭo you have any tips on how to tell if coconut is good? I usually can tell if I can hear the juice when I shake it, but this time, that technique did not work.Īnother challenge for me is finding the lye water so I searched lye water substitute and found this in YT and it actually worked.

Next add the lye water a little at a time and constantly mixing the mixture. Pour into molds (we used small puto molds).

2 In a bowl, combine pandan water, cassava flour, and sugar. So last Christmas, I made this, but then, I have trouble finding a fresh coconut to coat it, so I have to use a shredded cheddar cheese, which somehow worked well, but not as delicious.ĭo you have trouble finding “fresh” coconut in our store? I do. Add together cassava, sugar and the boiled water from step 1, stir well. 1 Make the pandan water: Boil pandan leaves in water. Cut cassava into smaller pieces to fit into the food processor. I went there before Christmas last year, and I got 2 packs of frozen cassava and I snagged it right away. Instructions With the tip of the knife, make a small cut into the manioc. Unfortunately, my nearest Asian store is 4 hours away, and every time I go there, it’s either there is none or only 2 left. When was the last time you’ve eaten Pichi pichi?Īre you one of those Filipinos who hoard frozen cassava, or the one who empty them from the store? I will be one of those, if our Asian store have enough of them. This is something you can easily make for any special occasion, or simply to make for snack at home. Made only of 3 ingredients: cassava, water and sugar.