Out of necessity, while in Germany, I discovered the best alternative to the freshly grated coconut. Since it is easier to find in the local groceries and supermarkets, I did some experiments and tried to rehydrate desiccated coconut. And I stir clear of the frozen ones as, based on personal experience, they tasted like old coconut where the milk was already wrung out. I will let you in on a secret, I seldom use freshly grated coconut for my desserts. Like cassava, coconut is not something that is easily available in other countries. If you are going to use fresh cassava instead, I included steps on preparing fresh cassava in my Cassava Cake post. But an old cheese grater would also do, only takes some time and elbow grease. #PICHI PICHI FILIPINO DESSERT MANUAL#Or one of those nice manual rotary food graters. If you have a food processor with a grater attachment, I suggest using that.Do not let it thaw completely or it will become more difficult to grate. If you have whole frozen cassava, thaw it a bit if it is too hard or covered in ice.I do not squeeze out the liquids and use it as it is. You can either buy the already grated cassava and just thaw it.While I was in Germany, the only way I can get cassava is from the Asian food stores and they usually sell them frozen. That is not the case in other non-tropical areas. In the Philippines, it is easy to get fresh cassava and they are available almost all year round. Flavored Pichi Pichi Tips in using frozen cassava Other flavorings are also added like coconut water, pandan (screwpine) or ube. It can be enjoyed as it is but normally it is coated with grated coconut or topped with grated cheese, or both. Normally eaten as a snack or dessert, Pichi-pichi is really easy to make and needs only 4 main ingredients: Once it is cooked, the opaque white color of the cassava becomes somewhat translucent. It has a sticky, gelatinous yet firm texture that is made by steaming grated cassava. This treat hailed from the province of Quezon. Store your Pichi Pichi in the fridge and eat within 2-3 days.Pichi-pichi is a kind of Filipino kakanin or delicacy made from cassava (manioc, yuca).We recommend wrapping a cloth around your steamer lid so that the water that usually collects in the inside of your lid doesn’t drip onto your pichi pichi.And coat it with some grated coconut! And repeat! And then cut up your pichi pichi into little squares. And allow it to cool for at least 30 minutes.įinally, its time to roll your pichi pichi in some grated coconut! But first, using a spatula, release the outer edges. Once your pichi pichi is done steaming, remove it from the steamer. Now just steam your pichi pichi for about 1 hour! Next, using a spatula or serving spoon, flatten out the surface of your pichi pichi mixture.Īnd then place it into a preheated steamer. When you’re done, pour your pichi pichi mixture into a pan that’s small enough to place into a steamer. Afterwards, thoroughly combine all the ingredients together! Followed by 1 teaspoon of lye water, and ½ a teaspoon of pandan flavor paste (Make sure to specifically use “pandan flavor paste” which has more of a thick consistency, and not “pandan flavored essence”). As soon as the coconut water starts bubbling, turn off the heat, and your pandan flavored coconut water is ready to go!Īt this point, its time to mix all your ingredients together! In a large mixing bowl, throw in your grated cassava from earlier. And then pour in 2 cups of coconut water. Then just place your pandan leaves into a pot. This helps prevent them from floating to the top and makes them a little easier to work with. Start off by taking 2 pandan leaves, and tie them into a knot. Next, you’re going to boil some pandan leaves in some coconut water. Once you’re done, just set it aside for the time being. Squeezing the excess liquid out will help to keep your pichi pichi stay firm, and not turn out goopy. And repeat this process until you’ve gone through all of your cassava. Just take a handful of grated cassava at a time and using both your hands, squeeze out as much as you can. So to start, you’ll want to first squeeze out all the liquid out of your cassava. Otherwise you could also just use frozen grated cassava you just have to let it thaw out first. #PICHI PICHI FILIPINO DESSERT HOW TO#Pichi Pichi is a sticky Filipino dessert made from grated cassava, and coated with grated coconut!įirst, start out with about 1 pound of freshly grated cassava (If you want to learn how to peel and grate your own cassava, we’ll link a video on how to do that below under “Pro Tips”).
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