Whether as a snack or dessert, pichi-pichi is always a pleasure to eat!
What is pichi-pichi?
Pichi-pichi is one of the well-known Filipino desserts and is made of coconut and grated cassava or kamoteng kahoy in Tagalog. It is gelatinous in appearance and sticky to the touch once it has cooled down. What makes it doubly delicious is that it can be served with niyog or grated coconut or topped with salty, creamy cheddar cheese for that now classic salty-sweet flavor combination that’s irresistible.
- 2 cups cassava grated
- 2 cups sugar
- 2 cups water
- pandan leaves
- cheese or coconut grated
- Make the pandan water: Boil pandan leaves in water. Let cool then remove leaves.
- In a bowl, combine all ingredients except for grated coconut or grated cheese. Pour mixture into 9 2-inch round pans.
- Steam for 45 minutes or until set. Let cool.
- When cool, take tablespoonfuls of the mixture and form into balls. Roll in grated coconut.