Pichi-Pichi Recipe requires a long thread of patience. However, when beautifully executed, will result in a nice-tasting snack.
Nostalgic and somehow annoying, but please, allow me to again bring back my kiddie experience.
Every day, when I was four or five years old, I used to go out at about 2:00 p.m., not minding the prickly heat of the sun. Then, I’ll stay at one corner of our house waiting for someone. Not my friends but for an old lady.
I used to call her “Ate” because I’m too shy to ask her name. She was carrying this basket containing the affordable kakanin and seeing that basket alone was already a blood rush. I used to buy pichi-pichi and Buchi from her.
All of a sudden, she disappeared, which, at the same, co-incident with the hectic start of schooling. She was an amazing lady and contributed to my colorful childhood.
Speaking of the yummy treats, here is my version of Pichi-pichi:
- 1 1/2 cup grated cassava
- 1/2 cup water
- 1 cup sugar
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- Grated coconut
- Combine all the ingredients and mix thoroughly. Make sure that the sugar completely melts.
- Scoop and roll into balls.
- Steam for about 25 minutes.
- Top with grated coconut.
- Serve and enjoy.
- A cheese grater is the best tool to make the fine cassava. Sometimes, a processor leaves big chunks, which will create a not-so-good texture in the finished product.
- Rolling into balls is just my preference because this process saves space so I can steam many pichi-pichi in one.
- Aside from grated coconut, we can also use grated cheese.
- We can also use a leche flan mold then scoop the cooked pichi-pichi before covering them with grated coconut or cheese.