#298_How to Peel Fesh Cassava, Yuca or Kamoteng Kahoy

Kamoteng Kahoy or Yuca Root

The cassava available here in North America are usually imported
from South America and are covered with wax to prolong freshness.

Cassava have 2 layers of skins. The brown bark-like outer skin which is thin while the second layer is thick and pinkish white in color. These skins must be removed before cooking.

There are 2 ways to peel Cassava that I know: Cut off both ends of the cassava first,
then take a knife and cut through the skins in a spiral fashion.

Slide in your knife between the cassava flesh and the second skin then wiggle the knife through and the skins will amazingly peel off. Cut the peeled cassava as desired.

Another way is to cut the Cassava into about 2-3 inch pieces.

Make a vertical cut on the cassava skins, then do the same thing
as the first method, sliding a knife into the second s

in and peel it away.

Ginataang Kamoteng Kahoy ( Boiled Cassava in coconut milk and sugar)
For recipe go to post #299, click here.

#184 Microwaved Pichi-Pichi

Pichi-Pichi in Different Flavors.

While I was baking more batches of pichi-pichi,
I read Manang's (of kusina ni manang) comment on my
Oven-Baked Pichi-Pichi post,
that she makes hers by microwaving,
click here and go to the comment box.

Because I was in the process of making a huge batch

to take to my friend, Lisa, who's hosting
a Filipino dinner at her house,
I was able to try out that method right away.
I microwaved a little bit of the mixture to test how it works
and the result was incredible!
It turned out just like the baked kind. It was so amazing.

Suffice it to say, I made the rest of the remaining mixture
in the microwave, following Manang's instructions.
This method is truly a convenient way of preparing this dessert
specially when you want to make different flavors
from one mixture just like I did.
I'm so glad everybody at the dinner enjoyed it.

I was able to make Pichi-Pichi with different flavors
using these bottled essences available at some Filipino Stores.

From left to right: Mango flavor, Ube flavor,

Buko Pandan flavor and Langka flavor.

For Pichi-Pichi ingredients, click here.

The microwaved pichi-pichi
before they were sprinkled with grated coconut.

Now, we can make this delicious dessert
or kakanin in 3 different ways:
1) Steaming method, the traditional way, click here
2) Oven-baked method, click here
3) Microwave oven method

Thank you very much Manang!
I appreciate you for sharing your method of making Pichi-Pichi.

Click here to go to Manang's website.


Update:

Here's another option in making this dessert, which is the original and most authentic way. If all you have is a kalan and kawali, and sandok, you can make this dessert. It may sound kind of primitive, but this is how it was done in the first place before standard oven or microwave oven came about, and before somebody came up with the molds.
Cook the mixture until dry and translucent. Let cool, then form into different shapes. Roll in freshly grated coconut.