Pichi Pichi (Steamed Sweetened Cassava)

Pichi Pichi (Steamed Sweetened Cassava)

As a young child I rarely eat Filipino Delicacies , I prefer bread or bread and bread alone. But nowadays I crave for them. I have continous cravings so I decided Im gonna try make them one at a time. First on my list is one traditional food that we enjoy nowadays. Pichi Pichi is one Filipino Delicacy that is so easy to make. It is made of grated steamed cassava shaped into little balls (the size of a jackstone ball). To make it more attractive, we usually add colors..and we do play with colors. I missed that opportunity here because I ran out of my favorite food colors…too bad! 

The most beautiful thing here is to use fresh grated cassava but in case you cant find any, then you can also use frozen one. I read that in some countries they do have that. Honestly I havent saw one yet and Im so curious and Im dying to use that because it will save me from grating which I find time consuming and tiring. There are some who use cassava flour and oh my..I tried it and the result was kinda like gummy bear…I will never experiment on it again. Fresh cassava is always better.

Pichi Pichi

Ingredients

  • 2 cups finely grated cassava
  • 2 cups white sugar
  • 2 cups pandan water or 2 cups water with 1/2 tsp pandan extract
  • 1/2 tsp lye water
  • 1 cup grated coconut
  • food color preferably red, orange and green or go ahead, play with colors.

Cooking Directions

  1. In a bowl, mix sugar, pandan water and lye water until sugar is dissolved.
  2. Add grated cassava. Decide the colors that will enhance everyones palate.
  3. Divide the mixture and put then into different moulds,play with your colors.
  4. Just put one drop or two drops (or three, it depends) of color in a small amount of water.
  5. Add it to the cassava mixture (moulds). I usually would make 3 different colors in this mixture.
  6. Bake at 200 or 190 for 45 minutes. Let it cool.
  7. It should be firm and transparent when its done.
  8. Use a spoon to make a ball and roll into grated coconut.
  9. note: You can also use your steamer..in a medium fire for about 40 minutes or until its firm and transparent.

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My daughter  Shannen (about 10 years old here), I made it for her and will keep on making until she find her wings and learn to fly. She really loves Pichi Pichi. Amazing how she got into it because I never liked it during those days..one day a friend came and brought some..that started her love affair with Pichi Pichi..she was about 4 years old then.

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These are little balls of goodness and the name itself is crazy…I know I know.. I also wonder where it got the name. Previously I posted Bicho-Bicho  and now here comes Pichi-Pichi. Only in the Philippines you can find such names and we even have nicknames like Ding-dong, Ron-Ron, John-John, Pat-Pat, Lyn-Lyn etc… hilarious, isnt it? lol! Now Im laughing my heart out…. ha ha ha…

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Anyway, I am truly honored and flattered because my Filipino Egg Pie  is being featured today at My Meatless Monday. Please do come and visit this place, the author and blogger Chaya is one of my favorites here in blogland. I guess her heart and compassion touches me the most. There are things that you could only comprehend in the silence of writing ..be it food or thoughts.. and I am so happy Chaya..thank you.

Lets eat.Lets giggle and lets be merry…Have a great week to all.

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