Pichi-pichi

Pichi-pichi is a traditional Filipino dessert. Pichi-pichi is made from grated cassava or cassava flour, water and sugar. The mixture is then steamed, then cut into pieces and then rolled in grated coconut.

Equipment:

• Cassava Grater
• Blender
• Steamer
• Small Tin Cups
• Coconut Grater
  

Ingredients:

• 2 cups cassava, grated (kamoteng kahoy or balinghoy)
• 1 cup water
• 1/2 cup sugar
• food coloring (optional)
• grated coconut
• 1 tsp. lihiya (lye)
  

Procedures:

1. Peel cassava and grate finely with a metal grater over a large bowl.
2. Add water and sugar. Mix well.
3. Process cassava mixture in a food processor to get a smooth texture. Add food coloring if desired.
4. Pour mixture into a small tin cups. Arrange the tin cups in a steamer and steam over a medium heat for about 15 minutes.
5. Remove pichi-pichi from tin cups. Coat with grated coconut.
6. Serve with hot or cold drinks.

Cassava Chips

Cassava or "kamoteng kahoy" or "balanghoy" is a woody shrub commonly grown in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of carbohydrates for human food in the world.

The flour made of the roots is mainly prepared as a dessert. It is also steamed and eaten plain. Sometimes it is steamed and eaten with grated coconut. The most popular dessert is the cassava cake/pie, which uses grated cassava, sugar, coconut milk, and coconut cream.

Here is another recipe made out of cassava which i'm sure you would also like.

Ingredients:

• 1 kilo cassava
• 1 tsp. vetsin
• 2 1/2 tsp. barbecue spice (for flavoring)
• 3 tbsp. and 1 pinch salt
• 9 1/2 cups water

Procedures:

1. Wash cassava well, peel and slice very thinly.
2. Soak in 2% salt water with flavoring.
3. Spread on a tray and steam for 5 minutes.
4. Dry in a solar drier at 60°C for 5 hours.
5. Seal in plastic bags until ready for frying before serving.

Cassava Cake

Ingredients:

Cake:

• 2 Lbs Grated Cassava
• 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
• 1 12 oz. Can Evaporated Milk 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
• 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
• 2/3 Cup Sugar
• 3 Eggs plus 3 Egg Whites
• 1 Cup Grated Coconut

Toppings:

• 3 Egg Yokes
• 1/3 Cup Reserved Sweetened Condensed Milk
• 1/3 Cup Reserved Coconut Milk
• 1/3 Cup Reserved Coconut Cream

Procedure:

1. Preheat oven to 325° f.
2. In large mixing bowl combine cake ingredients. Mix well.
3. Pour equally into two large greased rectangular pans.
4. Bake until top is no longer liquid (approximately 30 minutes).
5. Mix topping ingredients well and spread evenly on the two cakes.
6. Bake an additional 20 to 30 minutes.
7. Cool cakes completely.
8. Slice each cake into 24 equal squares.