Pichi-Pichi Recipe: Cassava with coconut & cheese fiesta food
Have you ever been to the province of Quezon in the Philippines? If you have been there, you might have tasted this wonderful authentic delicacy; Pichi-Pichi.
It originated from the said province and it is a permanent part of their menu whenever there are festivities especially during town fiestas and the ever famous Pahiyas festival.
If you go around the houses, you will see it served in every buffet table. The Pichi-Pichi Recipe is a dessert made from cassava (Kamoteng Kahoy) and coconut and is an original Filipino food.
If you love to eat native delicacies that are not too sweet, this is definitely something that you should try.
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Pichi-Pichi Recipe Tips and Preparation
Preparing the Pichi-Pichi Recipe takes quite a while because for one, after removing the skin of the cassava, it should be grated afterward.
You’ve got to choose not so mature cassava to have the best tasting pichi-pichi ever.
A bundle of fresh pandan leaves should also be boiled in water then you have to allow it to cool down a little.
This is where you will add the cassava and the other ingredients before finally putting it in the steamer. While you are waiting for this to cook grate some coconut meat for the toppings.
You can add some food coloring; say about three colors to make it more appealing even to the eyes. The kids will be more eager to get a taste if the colors will excite them.
This is not a very sweet dessert, it is more enjoyable to eat this when partnered with barbecue and pancit. If you’re eating this in Quezon, you might probably be eating it with Pancit Luglug.
One thing sure though, no matter if you eat this with a combination or not, it will truly satisfy your hunger or food craving.
This delicacy has also become famous in the Metro for if you have noticed there are some restaurants and food stalls that have it in their menu and in fact, there’s a store that’s selling it solely.
People in the city have adopted this delectable dessert too; they love it in fact.
Filipino Pichi-Pichi recipe for fiestas
Ingredients
- 2 cups grated cassava
- 1 cup sugar
- 1¾ cups water
- 2 tsp baking soda solution
coating and topping
- 1 cup grated coconut
- 1 cup grated cheese
Instructions
- In a bowl, put all the ingredients together and mix thoroughly.
- Fill individual cup molds about three-quarter full or a bit more but leave some space because it can rise a bit while steaming.
- Arrange the filled molds in a steamer and steam for about 40-60 minutes or until they become translucent.
- Let them cool down completely so it is easier to remove from the molds, or place them in the fridge to shorten the cooling time.
- Roll each Pichi Pichi in grated coconut or grated cheese.
Nutrition
Health Benefits and Nutrition:
This dessert is not only delicious and satisfying to the tummy but it also has some health benefits for you and your loved ones and even your friends who’ll get to taste when you have this on your table.
It is loaded with a good amount of Potassium and Vitamin C. Aside from these 2, it also has Vitamins A, B12 & 6, D, and E.
It also has Calcium, Folate, Iron, Copper, Magnesium, Zinc and a whole lot more that will be very good for your overall health. Wouldn’t you like that?
How nice the feeling will be if you will be eating something that will truly satisfy your tummy and you wouldn’t have to worry about the bad effects it will have on your health.
So to say that this Pichi-Pichi Recipe is one of the best native delicacies ever is an understatement and you really have to try it now.
Also read about this Latik ng Niyog Recipe, a Fried coconut milk curd for desserts
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Bitemybun's family recipes with complete meal planner and recipe guide.
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
