Buko Pichi Pichi
Buko Pichi Pichi
Ingredients
- 2 cups grated cassava
- 1 cup white sugar
- 1 cup water
- 1/2 teaspoon lye water
- 1/2 teaspoon pandan flavor
- as needed butter, for greasing the molders
- as needed food coloring, optional
- as needed grated buko, for coating
- as needed cheese, optional coating, grated
Instructions
- 1
In a measuring cup, combine 1 cup of water, 1/2 teaspoon of lye water, and 1/2 teaspoon of pandan flavor. Mix these ingredients well until thoroughly combined.
⏱️ 3 min
- 2
In a large mixing bowl, add 2 cups of grated cassava and 1 cup of white sugar. Mix the grated cassava and white sugar thoroughly until well incorporated.
⏱️ 5 min
- 3
Pour the prepared liquid mixture into the cassava and sugar mixture. Stir everything together meticulously until all ingredients are evenly combined and the batter achieves a smooth consistency.
⏱️ 5 min
- 4
If desired, divide the batter into separate portions. Add a few drops of optional food coloring to each portion to create different colors (e.g., green food coloring to one portion, pink food coloring to another). Mix each portion until the color is evenly distributed.
⏱️ 5 min
- 5
Grease individual molders (small molds, such as clamshell molds) thoroughly with butter to prevent sticking.
⏱️ 2 min
- 6
Pour the prepared batter into the greased molders, filling them about halfway or to your preferred level.
⏱️ 2 min
- 7
Place the filled molders into a steamer. Steam for 25 to 30 minutes over medium heat until cooked through.
⏱️ 30 min
- 8
Once steamed, carefully remove the molders from the steamer. Allow them to cool completely before attempting to unmold. To unmold, gently press the bottom of each molder to release the pichi-pichi.
⏱️ 30 min
- 9
Roll the unmolded pichi-pichi in grated buko (young coconut) to coat them evenly. For an optional variation, roll some in grated cheese.
⏱️ 5 min
- 10
Arrange the finished Buko Pichi Pichi, coated in buko and/or cheese, and serve as a snack or dessert.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Buko Pichi Pichi
- 2 cups grated cassava
- 1 cup white sugar
- 1 cup water
- 1/2 teaspoon lye water
- 1/2 teaspoon pandan flavor
- as needed butter, for greasing the molders
- as needed food coloring, optional
- as needed grated buko, for coating
- as needed cheese, optional coating, grated
Instructions
- 1
In a measuring cup, combine 1 cup of water, 1/2 teaspoon of lye water, and 1/2 teaspoon of pandan flavor. Mix these ingredients well until thoroughly combined.
⏱️ 3 min - 2
In a large mixing bowl, add 2 cups of grated cassava and 1 cup of white sugar. Mix the grated cassava and white sugar thoroughly until well incorporated.
⏱️ 5 min - 3
Pour the prepared liquid mixture into the cassava and sugar mixture. Stir everything together meticulously until all ingredients are evenly combined and the batter achieves a smooth consistency.
⏱️ 5 min - 4
If desired, divide the batter into separate portions. Add a few drops of optional food coloring to each portion to create different colors (e.g., green food coloring to one portion, pink food coloring to another). Mix each portion until the color is evenly distributed.
⏱️ 5 min - 5
Grease individual molders (small molds, such as clamshell molds) thoroughly with butter to prevent sticking.
⏱️ 2 min - 6
Pour the prepared batter into the greased molders, filling them about halfway or to your preferred level.
⏱️ 2 min - 7
Place the filled molders into a steamer. Steam for 25 to 30 minutes over medium heat until cooked through.
⏱️ 30 min - 8
Once steamed, carefully remove the molders from the steamer. Allow them to cool completely before attempting to unmold. To unmold, gently press the bottom of each molder to release the pichi-pichi.
⏱️ 30 min - 9
Roll the unmolded pichi-pichi in grated buko (young coconut) to coat them evenly. For an optional variation, roll some in grated cheese.
⏱️ 5 min - 10
Arrange the finished Buko Pichi Pichi, coated in buko and/or cheese, and serve as a snack or dessert.
⏱️ 3 min