PICHI-PICHI

PICHI-PICHI is made of grated fresh cassava. It is originally rolled in grated fresh coconut but since grated coconut can spoil easily, we Pinoys came up with a more modern and popular version to prolong its shelf life and  make it more delicious and attractive by rolling it in grated or shredded cheddar cheese and added some flavoring and food colors. Like the puto, it can be flavored in many different ways. Let your imagination go wild. Sky is the limit :)), as i have said, don't be afraid to experiment and create or come up with your own version.

EQUIPMENT:

• Steamer
• Grater
• Measuring cups and spoons
• 2 round pans or muffin pans or puto molders
• Disposable plastic gloves
• Mixing bowls
• Wooden spoon or spatula
• Saucepan
• Strainer

INGREDIENTS:

• 2 cups grated cassava
• 2 cups pandan water**
• 1 1/4 cups sugar 
• green food coloring
• freshly grated coconut

PROCEDURE:

•  Peel and grate cassava to make 2 cups.
• Combine in a bowl the grated cassad cassava and pandan water.
• Add in the sugar and stir well to dissolve. 
• Tint the mixture with green food coloring.
• Divide the mixture and pour into two round pands or pour into individual puto molds or into muffin pans.
• Steam in a preheated steamer for about 45 to 50 minutes if using round pans otherwisw cooking time will be shorted if individual outo mold or muffin pans are used.
• Pichi-pichi is done or cooked when it is set or becomes clear in color.
• Using disposable plastic gloves, scoop a tablespoonful of the cooked mixture while still hot and using 2 tablespoons, shape into a ball. Roll each ball in the freshly grated coconut.

** To make pandan water:  Put 2 1/2 cups of  water and 3-4 pandan leaves in a sauce pan. Boil until the water becomes fragrant and sweet-smelling. Strain and let cool before using. You may opt to just use plain water and just add 1 teaspoon pandan extract to the mixture instead.

VARIATIONS:

• Roll each pichi-pichi in grated cheddar cheese instead of rolling it in grated coconut.
• Add ube extract and tint with violet food coloring to make ube flavored pichi-pichi and roll in grated boiled ube yam.
• Add vanilla extract and tint with yellow food coloring and roll in golden toasted coconut niblets for a nutty taste.
• You may opt to roll the pichi-pichi ball in shredded semi-sweet chocolate or in chocolate sprinkles. 
•  To make your pichi-pichi look more mouth-watering and attractive, place in fluted or paper cups.
• Don't forget to keep your left-over covered and refrigerated to avoid spoilage.