Ingredients

• 2 cups cassava, grated
• 1 cup sugar
• 2 cups water
• 1 cup coconut, grated
• 1/2 tsp. lye water
• 1/2 tsp. buko-pandan essence

 

Instructions

1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2. Add lye water while continously stirring the mixture
3. Put-in the buko-pandan essence then mix again
4. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
7. Roll the each piece over the grated coconut
8. Place in a serving plate then serve.