Pichi Pichi Recipe is one of the Filipino's favorite dessert due to its simplicity and readily available ingredients.
Most food historians point to the province of Quezon as the source of this wonderful gelatinous dish. It is said that every 15th of May, during the Pahiyas celebration in honor of San Isidro Labrador, the pichi pichi is a staple dessert among celebrating townsfolk.
One great thing about this treat is that it uses ingredients that are available all-year round. The main ingredients are cassava, sugar and grated coconut.
Cheese has been introduced as an alternative to coconut as well. These changes are usually initiated by "kakanin" vendors to make the dessert more attractive and delectable. This has become quite popular since a lot of people nowadays prefer to give homemade food items as gifts.
I remember when I was still living in Makati, there's this restaurant called Ambers. They make delicious pichi-pichi in very reasonable prize. I thought I should make my own version of this amazing delicacy so here it is.
Tips How to Make Pichi Pichi
- If you are using fresh cassava, remove the fibrons and the hard core then cut the cassava into small pieces. Pulse them in a food processor until smooth.
- I used food processor to grate the cassava but, you may also use a cheese grater instead.
- You can roll the pichi pichi in grated coconut or grated cheese, which ever you prefer.
- Add food coloring to make it look more appealing.
- I used the plastic mold to steam them in, it's the same that I used for making puto.
Here is a recipe of this well-loved dessert. Try it and get to enjoy an instant stroke of sugary delight.
- ½ kg Grated Cassava
- 2 cups brown sugar
- 2 ½ cups pandan extract
- Grated Cheese
- Mix the grated cassava, brown sugar and the pandan extract in a mixing bowl.
- Put the mixture in a molder.
- Steam for 15 minutes.
- Remove it from the molder and top with cheese.
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