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.

Puto Pandan

Ingredients:

• 8 cups All Purpose Flour
• 4 cups white sugar
• 6 tbsp baking powder (Calumet)
• 7 cups pandan juice or 5 cups pandan juice and 2 cups evap milk
• 1/2 bar dairy cream
  

Toppings:

• 2 salted eggs
• 1 bar buttermilk (cheese)
  

Procedures:

1. Sift flour
2. In the mixing bowl, add the sugar, baking powder, dairy cream and pandan juice. Mix well to blend.
3. Fill the molds 3/4 full and top with toppings with the choice of egg or cheese.
4. Place in a steamer and steam for 15 to 20 minutes.