![]() ![]() On the third bowl, put the food coloring, this will be the plain version. Add ube extract in one bowl and pandan extract on the second bowl. ![]() If using food color and extracts, divide the mixture into three small bowls. In a bowl, combine cassava, sugar and water.Place in a cheesecloth and squeeze out liquids. Grate fresh cassava in a manual grater or food processor fitted with grater attachment.Slice and transfer on a serving tray or plastic container and sprinkle with grated cheese before serving.If you’re using a single round pan, you can use a couple of spoons to scoop out the pichi-pichi.Fire off, transfer in a cooling rack and let it cool slightly before removing from the molds. When you reach your desired consistency, it’s cooked.It’s important to cover your steamer with a fitted lid and a clean cloth to catch the water drippings. The steaming period varies depending on the size of your pan, small pan less cooking time than the big ones.Use a toothpick to check the consistency of your pichi pichi.Steam for about 40-50 minutes or until the mixture becomes sticky, translucent and a little bit firm.Pour the mixture into your prepared pan.Repeat the process with the other flavors, add ½ teaspoons of each extract and mix well.Pour the mixture into your prepared pan and set aside.In a mixing bowl, combine grated cassava, sugar, and water and mix well until sugar dissolved. First, we need to make the plain Pichi–Pichi.We also need three baking pans, I’m using a 9x5x2, or you can use any similar or round baking pans that perfectly fit for your packaging later on.If your steamer is too small, don’t worry, add water from time to time as needed.Preheat your Steamer with 2 liters of water and preheat over medium-low heat until it boils.If using store-bought frozen cassava, thaw it first before using. Squeeze out as much juice from grated cassava as you can, we only need the meat of cassava.Grate cassava using a fine grater and discard the hard stem in the center. ![]() After combining all the ingredients, let stand for 30 minutes to an hour before pouring into the molds. Just quickly dip in a bowl of water and leave a very thin film of water on the insides to keep the pichi-pichi from sticking. How do you keep Pichi Pichi from sticking? Filipino cuisine has a wide variety of kakanin and pichi-pichi is probably one of the easiest to make. Soft, chewy and coated with grated coconut, this steamed cake is delicious as a snack or dessert. Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Add the pandan extract, then mix well again. Add the lye water stirring the mixture continuously. In a bowl, add the cassava, the sugar and the water, then mix well. ![]() Pichi pichi is a steamed gelatinous dessert made from cassava and sugar, that is traditional in the Philippines and Palau. Arrange on a serving tray or plastic container and sprinkle with grated cheese before serving. If you’re using a single round pan you can use a couple spoons to scoop out the pichi-pichi. When you reach your desired consistency you’re done, fire off, transfer in a cooling rack and let it cool slightly, before removing from the molds. It’s important to cover your steamer with fitted lid and a clean clothe to catch the water drippings. The steaming period vary depends on the size of your pan, small pan less cooking time than the big ones.Steam for about 30-35 minutes or until the mixture becomes sticky, translucent and a little bit firm use a toothpick to check the consistency of your pichi pichi. Pour the mixture into your prepared pan, I’m using a 9×2 round pan or you can use any similar pan as long as it fits in your steamer.Lets start preparing in a mixing bowl, combine grated cassava, sugar and water and mix well until sugar dissolved. If your steamer is too small don’t worry just add water from time to time as needed. Prepare your steamer with 2-2½ liters of water and preheat over medium heat until it boils. ![]()
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