![]() ![]() And look at the color of the resulting pichi-pichi!? It looks positively Martian, don’t you think? Even if I toned down the pandan, I just wasn’t bowled over by the gelatinous cassava with pandan flavor…I’d rather have the palitao, thank you. And I think the recipes proportions are badly off. I now know what flavors a cow experiences when grazing in a meadow! Let’s just say there was way too much pandan essence. This all sounds utterly simple until you tasted the finished product…instead of a hint of pandan, it tasted like you were eating freshly hewn pandan leaves. Remove and cool a bit until you can handle the patties and when still warm, roll the patties in grated coconut and serve. Form into oblong patties and steam for about 40 minutes in a steamer lined with banana leaves. Next, mix 2 cups of grated cassava (washed well), ½ cup granulated sugar, 1 cup of pandan water, 2 teaspoons of lye solution (lihiya) in a bowl until dissolved. I thought I was on my way to pichi-pichi heaven. ![]() The resulting strained juice was incredibly green and fragrant. I washed these and put them in the food processor and blitzed them. I went out to my tiny herb patch and cut 10 medium sized utterly fresh and fragrant pandan leaves. 3 cups Grated Cassava/Kamoteng kahoy 3 cups Water 2 cups Granulated Sugar 1/2 cup Condensed Milk 1 tbsp Lye Water /lihiya 1 tsp ube extract 1 tsp pandan extract Grated coconut for topping or cheese food coloring of your choice i used green, pink,and yellow you also gonna need a steamer to steam the pichi pichi Procedure: 1.Pour half way of water into the steamer and turn the heat on your stove. The cooked pitsi-pitsi can then be rolled on freshly grated coconut or topped with grated cheese and latik. The grated cassava is then mixed with water, sugar, and lye and then the mixture is transferred into pans or molds which are then put in the steamer until the mixture is cooked and soft. The recipe says to take 10 pandanus leaves (no size given), stick them in a food processor with a cup of water, blitz and strain out the solids. The cassava is first peeled, grated, and washed. I found the recipe in Reynaldo Alejandro’s glossy cookbook Authentic Recipes from the Philippines and it looked simple enough so I gave it a go…įirst make some pandan water to flavor the pichi-pichi. The resulting nuclear green pichi-pichi was extremely photogenic and nearly inedible. And this post is part griping, part warning to those who read and use bad recipes that amateurs like myself can screw up even further. Instead of water, coconut milk na lamang ang ilalagay.On the heels of the successful palitao in the previous post, I got a bit adventurous and attempted some pichi-pichi which did place in the Top 20 Favorite Pinoy Desserts Poll of Market Manila. Gaano karami ang nagawa sa recipe na ito.Pwede po bang wala nang pandan essence.Pigaan ng kaunti ang kamoteng kahoy para lang mawala ang excess na juice especially kung makatas ang variety ng cassava na ginamit ninyo.The texture might be a little different pero same lasa pa rin. Wag na squeeze ang cassava and just add 3/4 cup water (sa recipe na ito). ![]() I wish that was exaggerating, but I am not. Pour into puto moulds and arrange side by side in a steamer. It is not until the time when I came here in the US that I was able to try the best cassava cake. pandan leaves 1 coconut, grated food essence/coloring, optional Cooking procedure: In a big bowl mix cassava, pandan water and sugar. In a bowl, combine all ingredients except for grated coconut or grated cheese. Pichi Pichi (Cassava Flour) Ingredients: 2 cup cassava flour 1 cup sugar 2 cup of pandan water, boil 8-10 pcs. Arrange the filled molds in a steamer and steam for about 40-60 minutes or until they become translucent. Meron din nito sa mga supermarket and grocery store (baking section) 2 cups cassava, grated 2 cups sugar 2 cups water pandan leaves cheese or coconut, grated How to make Pichi-Pichi Make the pandan water: Boil pandan leaves in water. Karaniwan itong makikita sa mga tindahan ng sago at gulaman sa palengke. Ang maliit na bote ay nabibili sa halagang 15 to 25 pesos. Ang itsura niya is parang tubig ang usually nakalagay sa bote.
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