Pichi Pichi or pichi-pichi is a popular Filipino dessert made out of grated cassava and sugar coated with grated coconut. This is considered as one of many variants of the famous “puto” of the Filipino people. Pichi pichi originated from the province of Quezon.
Pichi Pichi Recipe
- 1½ cups grated cassava
- 1 cup sugar
- 2 pandan leaves
- 2 cups water
- ½ tsp lye water (lihia)
- Food color (color of your choice)
- Grated coconut
- Grated cheese
- Melted butter, for greasing
- First, prepare the cassava. Peel off its skin then wash with water.
- Grate the cassava then set aside.
- Next, boil the pandan leaves in 2 cups of water until reduced to 1 cup.
- In a mixing bowl, pour the boiled water with pandan. Add the sugar then stir well.
- Add the food color and lihia then stir well.
- Add the grated cassava then mix well.
- Brush some melted butter in each molder cup. Then put pichi pichi mixture in each molder cup.
- Arrange them properly in the steamer. Steam until the mixture becomes translucent.
- While still hot, remove the cooked mixture from the cup.
- Roll some pieces into the grated cheese and some pieces into the grated coconut.
- Serve and enjoy your pich pichi with grated cheese and coconut!
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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