Mix water,sugar and grated cassava in a frying pan and mix on medium heat until mixture thickens and sticks on the ladle. This took me about 28 minutes to mix. Since we did not add lye water in this Pichi Pichi, it takes a while for the mixture to come together.
When the mixture is ready, transfer it in a mold and steam for 10 minutes. LET COOL FOR 3 HOURS, GOUGE OUT THE PICHI PICHI FROM THE MOLD AND ROLL PICHI PICHI ONTO THE GRATED COCONUT.
COMFORTING NOTES:
Make sure to cool down the Pichi Pichi for 3 or more hours. This will harden the Pichi Pichi a bit. Pichi Pichi will be sticky at first, but when you roll it into the coconut, it will be less sticky.
You can store it in the fridge for 3-4 days.
Video
Notes
Make sure to cool down the Pichi Pichi for 3 or more hours. This will harden the Pichi Pichi a bit. Pichi Pichi will be sticky at first, but when you roll it into the coconut, it will be less sticky. You can store it in the fridge for 4 days.