This Pichi Pichi is very easy to make. Made only of 3 ingredients: cassava, water and sugar. This is something you can easily make for any special occasion, or simply to make for snack at home.
FOR MORE EASY FILIPINO SNACKS:
When was the last time you’ve eaten Pichi pichi?
Are you one of those Filipinos who hoard frozen cassava, or the one who empty them from the store? I will be one of those, if our Asian store have enough of them. Unfortunately, my nearest Asian store is 4 hours away, and every time I go there, it’s either there is none or only 2 left. Not fun at all.
I went there before Christmas last year, and I got 2 packs of frozen cassava and I snagged it right away. So last Christmas, I made this, but then, I have trouble finding a fresh coconut to coat it, so I have to use a shredded cheddar cheese, which somehow worked well, but not as delicious.
Do you have trouble finding “fresh” coconut in our store? I do. This is the 3rd time I have to return them since they are stale…
Do you have any tips on how to tell if coconut is good? I usually can tell if I can hear the juice when I shake it, but this time, that technique did not work.
HOW TO MAKE THE LYE WATER SUBSTITUTE
Another challenge for me is finding the lye water; so I searched lye water substitute and found this in YT and it actually worked.
Here is the mixture:
Mix 1 cup of water and add in 1 teaspoon of baking soda. Boil for 5 minutes and let cool. Add it into your Pichi Pichi ingredients and Puto Kutchinta and you don’t have to worry about lye water. I heard bottled lye water is unhealthy, so here is the lye water substitute you can use.
SHREDDED COCONUT REPLACEMENT:
If you can’t find fresh coconut to coat your Pichi pichi, use a mild cheddar cheese. Although I prefer the coconut more.
- 1 lb frozen cassava thawed
- 1 cup granulated sugar please see notes
- 2 cups water
- 2 teaspoon buko pandan flavoring optional
- HOW TO MAKE LYE WATER
- 1 cup water
- 1 teaspoon baking soda
- Lye water
- Pour water into a small saucepan and add in the baking soda. Boil mixture for 5 minutes and let cool before adding to the ingredients.
- PICHI PICHI
- In a small bowl, mix cassava, water, 1 teaspoon homemade lye water, and granulated sugar. Mix until incorporated and add in 2 teaspoons of Buko Pandan flavor.
- MIx until there's no white streaks.
- Add about 1/4 cup of the mixture into a small mold pan
- Steam for 45 minutes and let cool.
- Roll in a freshly shredded coconut.
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