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You are here: Home / Native Delicacies / Pichi-Pichi Espesyal

February 27, 2014

Pichi-Pichi Espesyal

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Pichi-pichi is a well known Filipino delicacy or kakanin. Made from from grated cassava, sugar, and water. The procedure is very simple, just cook the grated cassava in water and sugar, steam and muffin tray then coat the molded pichi-pichi with grated coconut. You can also add food coloring if you want to make it more attractive.

 

Pichi Pichi

How to Make Pichi-Pichi Espesyal

Manny
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2 dozens

Ingredients
  

  • 2 cup kamoteng kahoy cassava tuber, grated
  • 2 cups water
  • 1 whole grated mature coconut niyog
  • 1 cup sugar
  • 1/2 tsp lye water
  • 1/4 cup grated cheese

Instructions
 

How to make Pichi-Pichi Espesyal:

  • Squeeze out juice of grated kamoteng kahoy.
  • Place squeezed kamoteng kahoy in a container with sugar, cheese and water.
  • Stir constantly until mixture coats spoon. Add in the lye and mix thoroughly. (Put food coloring if you want)
  • Transfer mixture on muffin or puto molds and steam for 30 minutes or until the color turns translucent.
  • Remove from molds. Coat in grated coconut and serve.

 

Pichi Pichi

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Filed Under: Native Delicacies Tagged With: pichi pichi

Reader Interactions

Comments

  1. Zaida says

    January 17, 2022 at 3:46 am

    Why the need to squeeze out the cassava juice? Thank you

    Reply
    • admin says

      February 19, 2022 at 7:41 am

      To remove the toxin of the cassava.

      Reply

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