Pichi-Pichi

Pichi-pichi is a Filipino dessert made from grated cassava (kamoteng kahoy), sugar and water, and then coated with grated coconut for additional flavor. I don't know where the name came from, but it's one kakanin (Filipino native sweet delicacies) I love! It is very easy to make and is really so affordable that's why it is very popular among Filipinos especially those in Metro Manila and in the Tagalog Region.

The traditional pichi-pichi is flavored with pandan and is usually light yellow in color. Nowadays, other flavoring and colors of pichi-pichi are available. There are even versions with cheese toppings. But I want to stick to the original version. My mother cooked this so often. She used fresh cassava which she boils first before grating, and I remember her picking pandan leaves from our backyard to use as flavoring.

I don't have fresh cassava and pandan leaves here in Texas, so I have to content myself with store-bought frozen grated cassava and bottled pandan essence everytime I make pichi-pichi.  Though it tastes almost the same, I still prefer using fresh ingredients if possible. 

My pichi-pichi turned green this time though I didn't use any food color. It's just from the pandan essence I used. It is really good though...so soft and chewy!

Try it...it's such a good dessert, but can be served for mid-afternoon snack too!

* I'm sharing this on What's Cooking Wednesday,  What's on the Menu Wednesday, Real Food Wednesday,  Miz Helen's Country Cottage's Full Plate Thursday and It's a Keeper Thursday.

Prep Time: ~5 mins                      Cook Time: ~45 mins                      Yield: ~25 pcs.    

Ingredients:

• 2 cups grated cassava
• 1 ½ cups sugar
• 1 ½ cups warm water
• 2 tsp pandan essense
• 1 cup grated coconut

Procedure:

1. In a large bowl, add 2 tsp pandan essence in water, then dissolve sugar in it.

2. Add the cassava. Mix well.

3. Pour into a mold that fits your steamer (I used a 7-inch round pyrex dish).

4. Steam for 45 minutes or until the mixture becomes translucent.

5. While still warm, scoop out the cooked mixture with ice cream scoop or measuring spoon and roll into grated coconut.

6. Arrange on a serving plate. Serve as snack or dessert!