PICHI PICHI CASSAVA FILIPINO RECIPE HOW TO

If the grated cassava has too much liquid on it, just press to remove the excess. They are usually available in Asian stores or supermarket (in the frozen section). That’s when you can add the rest of the ingredients.īut if fresh cassava is not available, you can go for frozen grated cassava.

Some may be have a lot of juice on it so you need to squeeze some of it after grating. There are different varieties of cassava. If you are using fresh cassava root, start the cooking by peeling the cassava. Grated cheese can also be a good alternative if coconut is not available. After steaming, coat it with desired coating but usually, shredded coconut is used. All you need to do is to combine all the ingredients, put them in molders and steam.

PICHI PICHI CASSAVA FILIPINO RECIPE HOW TO

How to Cook Pichi-pichiĬooking pichi-pichi is pretty easy and simple. In this recipe, I used fresh cassava and grated it. Today, I’m gonna show you how to cook pichi pichi. They are usually sold by street vendors and best for merienda. It will be tooped with grated coconut and grated cheese. Pichi pichi is a yummy steamed Filipino snack made of cassava, sugar and pandan favoured essence. Magluto na tayo! (Let's cook.If you are looking for how to make pichi pichi or how to cook pichi pichi then this recipe is for you. Want to learn how to make it, watch my short video. If you are looking for easy, light and not too sweet cassava cake recipe, try this one. Hmm, from not being a fan, now there are days I crave it. On our Christmas gathering, if it is available I usually request my Aunt to save a few slices to take with me. Honestly, I prefer using frozen grated cassava and coconut meat since it is more convenient. If you like to use fresh cassava, you could but you have to peel and grate it. You can get all the ingredients in any Asian stores. In my video, I only made half of the recipe using a pyrex measuring 7 ½ x 5 ½. It is simple and easy to make cassava cake recipe. One thing to note, don’t eat raw cassava, it can be poisonous but if properly prepared and cooked, it is safe to eat. It is high in calories so have it in moderation.

The cassava root is gluten-free, grain-free and nut-free, so it can benefit people with food allergies.Ĭassava contains minimal nutrients compared to other tubers. It is also the raw material used to make tapioca (sago in Tagalog) and cassava flour. It can be grated and cooked as cassava cake, nilupak, pichi pichi and many more. The cassava root can be cooked and eaten whole like the Filipino minatamis na kamoteng kahoy (sweetened cassava). It is a drought tolerant crop and grown in tropical regions. Cassava is a tuber or a starchy root vegetable that is abundant in the Philippines. My brother likes my mom’s better, so it really depends on whose taste buds it is.Ĭassava root also known as manioc, yuca or kamoteng kahoy. My cousin used condensed milk while my mom’s topping was made with sugar and macapuno or young coconut meat. It reminded me of my mom's cassava cake except for the topping. When I moved to the States, it was after 25 years that I had it again. They loved it and cannot get enough of it. I remember my mom delivering trays of cassava cake to all our teachers during the holiday. It was one of my mom's give away during Christmas or when she had to talk to our teachers. I liked the cake, but the topping was too sweet for my taste but everyone else raved about it. Seeing my mom's cook make it daily, I probably got tired of it.Īctually, I shouldn’t say I was not a fan of it. I was never a big fan of cassava cake when I was young. Cassava Cake was one of my mom's best seller and most ordered dessert when she had a catering business.

Cassava Cake recipe is a popular, easy to make, Filipino dessert made with grated cassava (yucca root) and young coconut meat or macapuno.

Pichi pichi cassava filipino recipe