Pichi Pichi Cassava
A gelatinous dessert made from cassava, sugar and water/coconut juice then topped with coconut shavings or cheese.
Ingredients
- 1 package frozen grated cassava (16 ounces or two cups thawed)
- 2 cups coconut juice
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon lye water
- 3 drops Ube Food Coloring (optional)
- 2 drops Pandan Extract (optional)
- 2 cups grated mature coconut
- 1 cup shredded cheese (optional)
Instructions
- Prepare the steamer by bringing water to a boil at the bottom.
- Pour the cassava, coconut juice, and sugar into a bowl and mix them together until the sugar is dissolved.
- Once the sugar is dissolved in the mixture, add the lye water and stir it into the mixture until the ingredients are incorporated.
- If you want to make the dessert extra colorful, use the food color and extra by dividing them into three bowls. One will contain the food coloring, the other the extract, while the third will remain plain.
- Let the mixture/s stand for about 30 minutes to one hour.
- Pour the mixture into individual molds and arrange molds in a steamer.
- Steam the molds for about 40 to 50 minutes or until the mixture is translucent. You can also test whether the pichi pichi is ready by inserting a toothpick in the center and seeing if it comes out clean.
- Remove the molds from the steamer and refrigerate them for about 20 to 30 minutes to completely cool and set.
- Once the pichi pichi is cooled, remove them from the molds and roll them in the grated mature coconut. You can also mix up your batch by having one half rolled in coconut and the other rolled in shredded cheese.
- A good way to serve this dish is on banana leaves.