srakarobo.blogg.se - Pichi pichi filipino dessert

If you are still intimidated, watch my video. It is easy to make pichi pichi, just follow the instructions and you’ll have this sticky dessert in no time. The cloth will absorb the water instead of it dripping in the mold. When using individual mold, it is easier to place the molds in the steamer first, then pour mixture on each mold.Īlso, wrap the steamer lid with cheese cloth or any cloth that can absorb droplets of water due to condensation. If you don't like milk, then you can add water instead. So to make life easier, I am using frozen cassava.Īnyway, this pichi pichi is delicious and tastier when using milk. To me, fresh or frozen just tasted the same. I once grated fresh cassava and I was cautious not to grate my fingers too. I've used it before when making cassava cake and it turned out very good. Our close friend uses milk instead of water and she cooks it in the microwave.Īlso, I am using frozen grated cassava as it is more convenient. My mom uses water, but I wanted to try using milk. No wonder why I was not familiar with it, when she first made it here in the USA. I was looking at her recipe book and her pichi pichi recipe was dated 1992. This is one of my Mom’s favorite snack or merienda. Ingredients 2 cups fresh cassava, peeled and grated cup sugar 2 cups water 10 pcs fresh pandan leaves, cut into 1-inch pieces 1 tsp lye water, (lihiya). Fresh and frozen cassava are available in Asian stores. Prep time doesn’t take that long especially if using frozen cassava. While this recipe uses grated cheese as the topping of choice, you can use shredded coconut instead. It is also considered to be one of the easiest desserts to make as it only needs a handful of ingredients. This pichi pichi recipe is so easy to make with only 6 ingredients. Soft, chewy and gelatinous, Pichi-pichi is a well-known Filipino Kakanin (traditional dessert) that is made with cassava. The costing is pretty low compared to the expenses.Pichi Pichi is a sticky Filipino dessert or kakanin made with cassava as the main ingredient, steamed for 40 minutes to an hour and coated with grated coconut or cheese. You can pack them in a container and sell them to your friends or colleauges.

As an additional tip, pichi pichi can be a great side business.

So to keep your pichi pichi from spoiling, coat them with grated coconut until ready to serve. Remember that fresh grated coconut usually spoil after a day or two. When ready to serve, you can roll in grated coconut.

For extended shelf life, you can store the pichi pichi without the coating.

There is this sweet and salty combination that makes you crave for more.

I normally eat pichi pichi coated with grated coconut, but I soon discovered that topping it with shredded cheese makes it more delicious.

I used a rubber spatula to glide the sides of the mold to remove. You can also refrigerate to reduce cooling time especially if you have limited molds.

Completely cool before removing from the mold.

It is one of the delicious cakes enjoyed by many Filipinos.

Once water drops into the mixture, it will not form properly. Pichi-Pichi is a favorite dessert of the Filipinos made of coconut and cassava or kamoteng kahoy.

Cover the steamer lid with cheesecloth or clean cloth to prevent water steam from dripping into the cakes.

Remember that starch easily settles at the bottom.

Stir the mixture regularly before pouring into molds to distribute the cassava evenly.

If you are using the traditional mold, it is still best to grease them so it will be easier to remove. They work nicely as I don’t need to grease them.

I do not have plastic molder available with me, so I used the silicon molder used for making muffins.

I equally divide the mixture into 3 bowls and put extract and coloring in each bowls. You can also use other food flavoring or coloring you like. This is to add flavor and colors to it but this is optional. I used pandan and ube extracts as well as red food coloring in making my pichi pichi. I’ve done this substitute and it works well, you just have to double the serving if using the substitute. Just dissolve ¼ teaspoon of baking soda in 1 cup of water then boil the mixture for 5 minutes. In case you don’t have it on hand, you can make a substitute using baking soda solution. You can skip on using it, but it will not be as firm compared with having lye water. Use lye water for a soft and chewy texture. Just thaw the frozen cassava but don’t squeeze out the liquids and just decrease the amount of water used in this recipe (about a quarter less).

But in areas or countries where fresh is not available, frozen can also be used.

Fresh cassava is best to use in making this dessert, although using fresh might be time consuming.