PICHI-PICHI
PICHI-PICHI is a Filipino delicacy which is prepared with steamed cassava flour that are combined with sugar and lye. Additionally, pandan leaves are frequently used to provide additional flavor.
This is best served with freshly grated coconut, cheese, or latik (coconut caramel).
PUTLI MANDI of Tausug and Yakan is very similar to pichi-pichi. It is created in the same manner, with the sole distinction being that it contains sweetened coconut strips as a filling (hinti). Similarly comparable to PALITAW, with the exception that palitaw is prepared with sticky rice flour and is formed into thin, flat cakes.
How to cook PICHI PICHI:
Ingredients
- 4 cups Cassava grated
- 4 cups Coconut Juice
- 2 cups Sugar
- 2 tbsp Lye water
- 1 tsp Pandan Essence - optional
Instructions
- Combine sugar, coconut juice, cassava, pandan extract and lye water. Mixed well and rest for 30 mins to 1 hour.4 cups Cassava, 4 cups Coconut Juice, 2 cups Sugar, 2 tbsp Lye water, 1 tsp Pandan Essence
- Transfer mixture to greased molds and steam for 45 minutes to 1 hour.
- Remove from mold and top with grated coconut or grated cheese.
Storerage instruction of PICHI-PICHI:
- Store PICHI-PICHI in a sealed container in the refrigerator and consume within 2 days.
Reheating instruction of PICHI-PICHI:
- Steam for 20 mins.
**Make sure food is piping hot before serving.**
BUKO SALAD