August 29, 2013


Pichi-Pichi Coated with Grated Coconut
I love this Filipino snack made out of cassava especially when it is coated with fresh grated coconut. It is my first time to do this snack for our weekend afternoon food porn.

You will need:
½ kilo cassava, peeled, grated fine, and squeezed to remove the juice.
1 ½ cups white sugar
1 tsp pandan extract (boil 1 cup of water and 2-3 leaves of pandan until only ¼ cup of the water remained)
2 cups fresh grated coconut for coating
Here’s how to do it:
Mix all the ingredient except grated coconut until smooth. Pour the batter in molds and steam over medium heat for 30-35 minutes or until the mixture becomes firm and looks like gelatin. Cool and coat with fresh grated coconut before serving.

Do not coat the pichi-pichi with coconut if it will not be eaten right away. This might get spoiled due to short life-span of the grated coconut. You may opt for fine desiccated coconut instead for longer shelf-life.

Instead of making pandan extract, you can use ready made in the market.

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