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It is easy to make pichi pichi, just follow the instructions and you’ll have this sticky dessert in no time. The cloth will absorb the water instead of it dripping in the mold. When using individual mold, it is easier to place the molds in the steamer first, then pour mixture on each mold.Īlso, wrap the steamer lid with cheese cloth or any cloth that can absorb droplets of water due to condensation.
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If you don't like milk, then you can add water instead. So to make life easier, I am using frozen cassava.Īnyway, this pichi pichi is delicious and tastier when using milk. To me, fresh or frozen just tasted the same. I once grated fresh cassava and I was cautious not to grate my fingers too. I've used it before when making cassava cake and it turned out very good.
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Our close friend uses milk instead of water and she cooks it in the microwave.Īlso, I am using frozen grated cassava as it is more convenient. My mom uses water, but I wanted to try using milk. No wonder why I was not familiar with it, when she first made it here in the USA. I was looking at her recipe book and her pichi pichi recipe was dated 1992. This is one of my Mom’s favorite snack or merienda. Fresh and frozen cassava are available in Asian stores. Prep time doesn’t take that long especially if using frozen cassava. This pichi pichi recipe is so easy to make with only 6 ingredients. Palitaw also has additional toppings of sesame seeds and sugar.Pichi Pichi is a sticky Filipino dessert or kakanin made with cassava as the main ingredient, steamed for 40 minutes to an hour and coated with grated coconut or cheese. Pichi pichi uses cassava as its base, whereas palitaw uses glutinous rice flour. These are optional but recommended!Īlthough Pichi Pichi and Palitaw look similar from the outside with their coconut coating, they are made using some different base ingredients. Flavoring: You can add additional flavor (and color) to your pichi pichi with ube extract and pandan extract.Grated mature coconut: For coating the pichi pichi.You can also make it at home check out this recipe. Arrange molds into the steamer and pour around 1-2 tablespoons of mixture into the molds (depending on your molds) or about of the mold as it will rise while steaming. On the third bowl, put the food coloring, this will be the plain version. Lye water: Also known as lihiya, this is used to firm up the pichi pichi, and we recommend not skipping it. Using a big serving spoon, scoop the pichi pichi from the molds and then coat completely with the grated coconut. Add ube extract in one bowl and pandan extract on the second bowl. Puto Rice Cake Pichi-PichiPlastic Steaming Mixing Bowls Cups Steamers Specify Color Preference During Checkout or Random Colors Will Be SelectedBrand New. Find many great new & used options and get the best deals for 20pcs LARGE Puto Molder, Pichi Pichi, Kutsinta Plastic Mold at the best online prices at eBay.Salt: Enhances the flavor and balances out the pichi pichi.White sugar is best as it will not alter the color. To avoid any mistakes and maintain a clean working station, make sure that you brush the plastic molds with cooking oil before filling them with the Pichi. Sugar: Adds the perfect touch of sweetness.I prefer the flavor of coconut water, but I just wanted to share that as an option. Coconut water: I have seen pichi pichi made with water to substitute the coconut water.You can do this with a hand grater or a food processor and a grater attachment. You can peel and grate fresh cassava, but I opt for frozen as it makes this recipe faster. Grated cassava: The star of the show for this recipe.