Pichi Pichi Cassava
Ingredients
- 2 cups grated fresh cassava peeled and washed
- 1 cup sugar
- 1 cup water
- 1 tsp pandan extract or vanilla extract optional
- 1 cup freshly grated coconut for coating
- Sweetened cheese or toasted coconut flakes optional toppings
Equipment
- Steamer or large pot with a steaming rack
- Small molds, ramekins, or heatproof cups
- Grater (for cassava and coconut)
- Spoon or spatula
Method
- Prepare Cassava Mixture: Peel and grate fresh cassava. Combine grated cassava, sugar, water, and optional pandan or vanilla extract in a mixing bowl. Mix until smooth.
- Steam: Lightly grease small molds or ramekins. Pour the cassava mixture into molds. Place molds in a preheated steamer and steam for 30–40 minutes until the mixture turns translucent and firm.
- Cool and Coat: Allow steamed cassava to cool slightly before removing from molds. Roll or sprinkle the cakes with freshly grated coconut. Add optional toppings like sweetened cheese or toasted coconut flakes.
- Serve: Arrange on a serving plate and enjoy warm or at room temperature.
Notes
- Use fresh cassava for the best chewy texture; cassava flour can be used but changes the texture slightly.
- Avoid over-steaming to prevent a gummy texture; the dessert should be firm yet soft.
- Store in an airtight container in the refrigerator for up to 3 days. Re-steaming before serving helps maintain softness.
- Experiment with flavors like ube or chocolate for creative twists on the traditional recipe.
