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Ingredients
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| 1. 2 cups grated cassava
(kamoteng kahoy) |
| 2. 1 cup water |
| 3. 1/2 cup sugar |
| 4. Food color (optional) |
| 5. Grated coconut (white,
without the brown woody parts of shell or niyog*) |
| |
| You will need: |
| 1. Cassava grater |
| 2. Blender Steamer |
| 3.
Small tin cups (or muffin pans) |
| 4. Coconut grater |
| *Niyog
is grated from mature coconuts and is available in wet
markets. Use immediately as this is highly perishable. |
|
The mystique surrounding the preparation of native
delicacies
makes it seem to be beyond the know-how
of the ordinary homemaker. We think in terms of old- fashioned cooking equipment
and time-consuming procedures only local folk would have the patience and the
wisdom to follow. The good news is that this irresistible pichi-pichi is
actually doable by even the inexperienced cook. |
 1.
Peel cassava and grate finely with a metal grater oyer a
large bowl.
|
 2.
Add water and sugar to cassava. Mix well. |
 3.
Process cassava mixture in a blender or food processor to get a smooth
texture. Add drops of food color if desired. |
 4.
Pour mixture into small tin cups. Arrange tin cups
in a steamer filled one-third with water. Over medium heat, steam, covered,
until cassava mixture becomes transparent, about 15 minutes.
|
 5.
Remove pichi pichi
from tin cups. Coat with freshly grated
coconut before serving. |
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