Pichi-Pichi

Ingredients

• 1 package (16 ounces or two cups) frozen grated cassava, thawed
• 2 cups coconut juice
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon lye water
• 3 drops Ube Food Coloring, optional
• 2 drops Pandan Extract, optional
• 2 cups grated mature coconut
• shredded cheese, optional

Steps

1. 1

   Bring water to a boil in the bottom of a steamer.

2. 2

   In a bowl, combine cassava, coconut juice, sugar, and salt. Mix well until dissolved.

3. 3

   Add lye water and mix well.

4. 4

   If using food color and extracts, divide the mixture into three small bowls. Add a few drops of ube coloring in one bowl and pandan extract on the second bowl. Leave the third plain.

5. 5

   Let stand for about 30 minutes to one hour.

6. 6

   Pour into individual molds and arrange molds in a steamer. Steam for about 40 to 50 minutes or until translucent and a toothpick inserted in the center comes out clean.

7. 7

   Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set.

8. 8

   Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.