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How to Make Pichi-Pichi Espesyal
Manny
3
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
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.