Pichi-pichi espesyal
Ingredients:
1 cup kamoteng kahoy ( cassava tuber ), grated
2 cups water
1 whole grated mature coconut (niyog)
1 cup sugar
How to make Pichi-Pichi Espesyal
Squeeze out juice of grated kamoteng kahoy.
Place squeezed kamoteng kahoy in pan with sugar and water.
Cook. Stir constantly 10 minutes or until mixture coats spoon.
Transfer cooked mixture on muffin pans and steam 10 minutes.
Remove from muffin pans. Coat in grated coconut.
PICHI-PICHI
adapted from Sarap Pinoy
2 cups grated cassava (fresh or otherwise)
2 cups sugar ( I used only 1 2/3 cups)
2 cups pandan water ( I used plain water)
fresh grated coconut ( used unsweetened dessicated)
NOTE: As you will notice, the recipe is using 2:2:2 ratio but I find this to be too sweet so I
reduced the sugar and replaced it with brown sugar.
If starting with raw fresh cassava root: Peel and grate cassava first then proceed as follows:
In a bowl, combined grated cassava with sugar and water; mix well until thorughly combined.
Steam for 45 minutes. Let cool completely.
Shape about a tablespoon each into balls and roll them in fresh grated coconut. I used unsalted
dessicated coconut because the fresh ones spoils fast and also I added some grated cheese. The
saltiness cut the sweetness of this treat.
Pichi Pichi Ingredients:
1 – 1/2 cups grated cassava
food coloring (optional)
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and
cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of
warm water)
1/2 tsp lye water* “lihiya”
grated coconut for topping
Pichi Pichi Cooking Instructions:
Mix the sugar and the pandan flavored water
and mix until sugar is dissolved. mix in the cassava and then add the lye water
drop by drop mixing well as you do so.
Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture
becomes translucent.
While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon
the same size as the scoop) and roll into grated coconut.
Try this Pichi-Pichi recipe.
Ingredients:
2 cups cassava, grated
1 cup sugar
2 cups water
1 cup coconut, grated
1/2 tsp lye water
1/2 tsp buko-pandan essence
Watch the cooking video:
Procedure:
1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2. Add lye water while continously stirring the mixture
3. Put-in the buko-pandan essence then mix again
4. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place
it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
7. Roll the each piece over the grated coconut
6. Place in a serving plate then serve. Share and Enjoy!
Cassava cake recipe
Adobo Ingredients:
Cake:
2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for
Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut
Topping:
3 Egg Yokes
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream
Adobo Cooking Instructions:
Preheat oven to 325° f.
In large mixing bowl combine cake ingredients.
Mix well. Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes completely.
Slice each cake into 24 equal squares.
Ingredients
2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar
Topping:
1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg
Instructions
1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs
in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter
and bake for 1 hour.
Preparing the Topping:
1. Combine the sugar and flour and put-in the heated saucepan.
2. Pour-in the condensed milk then mix thouroughly.
3. Add the cheese while stirring constantly.
4. Pour the coconut milk and stir constantly for 10 minutes
5. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
6. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
7. Glaze the topping with the egg white (you may use a basting brush for this step)
8. Broil the Cassava cake until color turns light brown.
9. Garnish with grated cheese and serve. Share and enjoy!
Cassava cake
Ingredients:
2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk
Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes
(I usually use the whole can of condensed milk and buy another one so I can put more condensed
milk at the top to my taste.)
Another Cassava Cake Recipe
2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar
2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter
Procedure:
1. Mix them together and bake it in a gressed pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)
Topping:
1 can condensed milk
1 bottle of string macapuno.
Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45
mins.
Try this delicious Filipino dessert: Cassava Cake.
Ingredients:
Batter:
2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar
Topping:
1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg
Watch the cooking video:
Cooking procedure:
Preparing the batter:
1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs
in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray
with batter and bake for 1 hour.
Preparing the Topping:
5. Combine the sugar and flour and put-in the heated saucepan.
6. Pour-in the condensed milk then mix thouroughly.
7. Add the cheese while stirring constantly.
8. Pour the coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
11. Glaze the topping with the egg white (you may use a basting brush for this step)
12. Broil the Cassava cake until color turns light brown.
13. Garnish with grated cheese and serve. Share and enjoy!
