(They might look like Palitaw, but I assure you these are
Pichi-Pichi in their natural color).
This Philippine kakanin is made with grated cassava (yucca) and
are usually eaten as desserts or as snacks.
If you're in the Philippines or a place where
fresh cassavas are accessible,
fresh grated cassava is used in making this dessert,
but because I don't have that luxury in my neck of the woods,
I used the frozen grated cassava
which is sold in most Asian stores.
1-1/4 cup sugar
1 cup water
1 can coconut cream
1/2 tsp. lye water
1 tsp. vanilla extract
food color, optional (addendum, 9/30/09)
Combine every thing in a bowl then mix well.
Grease molds then fill with the mixture
and then steam for 45 minutes.
we use freshly grated coconut.
Here, I have to settle with this frozen grated coconut
found in most Asian stores.
Do not use dessicated coconut or coconut flakes...not a good idea.
A note from MaMely:
While making these Pichi-pichi today,
I accidentally discovered another way to make them
without steaming. Isn't that wonderful?
Watch out for my next post!!
AN UPDATE: 9/30/09