Sweet, soft, and gelatinous in texture, with a coating of shredded coconut or cheese, it is one of my favorite Filipino desserts. Its eye-catching hues immediately pique the appetite.
Steaming the cassava, sugar, Kansui (Lye water), and flavoring, followed by rolling in grated coconut or cheese, is all that's required.
Cassava is a root vegetable that is grown in many tropical regions because of its high starch content. It's crucial to remember that raw cassava can be harmful, so always cook it before eating.
Potassium carbonate (K2CO3), a white alkali salt soluble in water, is the major ingredient in Kansui (Lye water). You probably haven't heard of lye water before, but you've definitely eaten anything that included it. Noodles, Chinese mooncakes, pretzels, bagels, tortillas, and other baked goods all include it. The lye water is what makes this dough so elastic, chewy, and springy.
Common flavorings include pandan, ube, or matcha, which also contribute to the dish's adorable and appealing appearance.
If you're looking for something sweet and simple to make, Filipinos recommend this bright and tasty treat. Enjoy!
Equipment:
Mixing bowl
Steamer
Molds (puto-kutsinta-pichi pichi mold, I used silicone cupcake molds too)
Ingredients:
2 cups grated cassava (Yuca)
3/4 cup sugar
1 3/4 cups water
1 tsp Kansui (Lye water)
1/2 tsp of flavoring (ube, pandan, matcha)
1 cup grated coconut or cheese (for coating)
Lets make them!
Step 1: Prepare your steamer. Pre-heat using medium heat until it boils.
Step 2: In a large bowl, mix all ingredients together until well combined, except grated coconut or cheese)
Step 3: If 2 flavors (ube, pandan), you can divide the mixture into 2 separate containers and put 1/4 tsp of the flavoring to each container.
Step 4: Arrange molds in steamer, place cheese cloth under the lid to prevent water from dripping to your molds during condensation (this will make the pichi-pichi mushy when touched).
Step 5: Steam for 20-30 mins, or until they appear translucent.
Step 6: Let it cool before removing from mold. Then roll each pichi-pichi to grated coconut of cheese. Enjoy!
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