#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.

#183_Oven-Baked Pichi-Pichi

The process involved in making Pichi-Pichi

the traditional way is very tedious.
For instance, spooning the mixture into the molds,
placing them in a steamer,
then steaming them for 45 minutes, sometimes up to 1 hour.
The only easy part of the process is mixing the ingredients.
Even cleaning the molds after using them is quite a chore.

Let me quickly share with you, beloved readers and friends,
my serendipitous experience
as I was making Pichi-pichi yesterday.
(see previous post or click here).
After making 2 batches, I got impatient and got tired,
so I decided to put the mixing bowl
with the remaining mixture in it in the oven.


This is what that mixture looked like when
I remembered to check it after about 20 minutes or maybe longer.
I really don't exactly know how long it baked in the oven.
As you can see it was almost burnt because
I almost forgot all about it until I smelled something was burning.

I was nonchalant about it because, oh well, I wasn't really expecting
anything will come out of it.
It really didn't matter to me if it was burnt, after all,
there was only about 1 cup of the mixture that was going to waste.

Then when I started to scrape the unburnt part with a spoon,
I was so delighted to discover that it was so soft and tasted like
the kind of Pichi-pichi sold in the Philippines! yup, the real thing!


I scooped out the unburnt part and formed them into
little balls and coated them with the grated coconut.

I was so excited to discover that
I can now make Pichi-Pichi without all the traditional rituals.
No more using molds and no more steaming.
I can now make a big batch of it in a baking pan....
just scoop them up then form them into different shapes and sizes
and no more molds to wash.
And most important of all is that the taste
is a lot better than the steamed kind.
You know I will be making
Pichi-Pichi
this way from now on and I promise to give you
update on the baking time.

***************

Update: 10-3-09

I didn't burn them this time!

I baked another batch today and I greased the baking pan before pouring
in the mixture and baked it for 30 minutes in a 350 degrees pre-heated oven
and the result was very satisfactory.
No burnt edges and the mixture didn't stick on the pan. It was perfect.

BTW, I did not use lye water on this batch. No lie...am not lying!!
Pareho rin ang labas. Try niyo!

Click here for the ingredients

Note from MaMely:
baking time depends on the size of pan used.
For 11"x 9" pan, it takes about 1 hour to bake @ 350 degreesF.

I ran out of grated coconut so I rolled the baked Pichi-Pichi in roasted sesame seeds which turned out looking like buchi. Well, I had deviated from the traditional method of making this dessert, so I might as well deviate all the way, right? Maybe we can call these picho-picho or maybe next time I will make them I will come up with a different shape so they won't be buchi-look-alike.

#182_Pichi-Pichi

Pichi-Pichi
(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.

Here's the recipe:

1 lb. grated cassava, thawed
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.

Take them out of the molds then coat Pichi2 with grated coconut.

Again, in the Philippines, because of the abundance of coconuts,
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.

Mag merienda na tayo!!

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

A reader e-mailed me saying she thinks these are palitaw and not pichi-pichi. She is right, they sure look like palitaw, but I assure you, these are pichi-pichi in their natural color. I guess we can use some food coloring as they do with the commercial ones.

Click here for the oven-baked method.