This delightful Filipino-inspired treat is made from finely blended cassava to achieve a smooth, jelly-like, bouncy texture. It’s lightly sweet, creamy from condensed milk, and perfect with the traditional coating of grated coconut or cheese. A simple, comforting dessert that’s easy to flavor with ube or pandan!
Ingredients
1150 g cassava (1.15 kg), grated
½ cup condensed milk
1 cup + ¼ cup water
A pinch of salt
½ cup sugar
Optional flavors: ube or pandan
For coating: grated coconut and cheese
Method of Preparation
- Prepare the Cassava
- Grate the cassava until very fine.
- For a smoother, jelly-like texture, place the grated cassava in a blender, add a little water, and blend until smooth.
- Transfer into a fine strainer and let the mixture drain for 30 minutes.
- After 30 minutes, discard the liquid but keep the starch that settles at the bottom.
- Add this starch back into the cassava mixture.
- Mix the Batter
- Add the sugar, condensed milk, 1¼ cup water, and salt to the cassava.
- Mix very well until fully combined and smooth.
- If you want different flavors, divide the mixture into 3 bowls.
Add ube flavoring to one portion
Add pandan flavoring to another
Leave the last one plain
- Steam the Pichi-Pichi
- Grease your molds lightly with oil.
- Pour the cassava mixture into the molds.
- Prepare the steamer with enough water and heat on medium.
- When the water starts boiling, place the molds inside.
- Steam for 20 minutes or until set and translucent.
- Remove from the steamer and let them cool completely.
- Coat and Serve
Once cooled, remove from molds and roll or top with:
grated coconut, and/or
grated cheese
Serve and enjoy the soft, chewy, and delicious Pichi-Pichi!
Enjoy