PICHI-PICHI

Method #1

Ingredients:

• 2 cups Cassava (finely grated)
• 2 cups White sugar
• 2 cups Pandan water
• 1 head Grated coconut

Procedure:

• In a bowl mix cassava, sugar and pandan water.
• Pour into individual cup moulds of your choice.
• Steam for 45 minutes.
• Let cool it down. And then, sprinkle with grated coconut before serving.

Method #2

You need:

• a can of coconut cream
• sticky rice flour, about a pound
• about a cup of sugar
• pandan leaf (I guess can be omitted if not available, may be substitute with a tsp of vanilla),
• a stick of softened butter
• coconut flakes.

Procedure:

1. Bring coconut cream in a sauce pan into a boil.
2. Add rice, sugar and pandan leaf (or vanilla).
3. Stir continuously over low heat until the mixture holds together and starts to separate from the pan.
4. Mix in the butter.
5. Allow to cool, then form into bite-size balls and roll in coconut flakes.

Method #3

Ingredients:

• 1 & 1/2 cups grated cassava
• 1 cup sugar
• 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled [or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water]
• 1/2 tsp lye water* “lihiya”

Procedure:

Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so. Pour into a moldor bowl that fits your bamboo steamer. steam until the mixture becomes translucent.

While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.