This gelatinous treat is a real simple recipe for a Kakanin, it - TopicsExpress



          

This gelatinous treat is a real simple recipe for a Kakanin, it contains few ingredients, preparation is next to nothing and you don’t even need an oven as this is cooked in a steamer. Whether as a snack or dessert, Pichi-pichi is always a pleasure to eat! Pichi Pichi Ingredients: 1½ cups grated cassava 1½ cups sugar 1½ cups water 1 tsp. pandan or buko pandan essence 2 cups fresh grated coconut Pichi Pichi Cooking Instructions: To prepare the grated cassava first wash the cassava to get rid all the dirt and peel off the brown and white silky outer skin. Using a fine grater grate cassava and remove the hard stems in the middle and discard. Keep on grating until you’re done with all your cassava. Place grated cassava on a clean cheese cloth and squeeze out all the juices before using. If using a frozen cassava just thawed it first before using. Mix the cassava, sugar and water in a bowl and mix until smooth then add the pandan essence and mix until well blended. If you don’t have a fine grater you can use a blender and blend the cassava mixture to make it smooth and stir in pandan essence. Pour the mixture into small molds or an 8 inch round pan and place in a preheated steamer. Cover with a tight fitting lid and steam over medium heat for about 30-35 minutes or until just firm and looks transparent like a gelatin. Let it cool completely, before removing from the molds. If you’re using a single round pan you can either use a spoon to scoop out or use a greased cookie cutter. Coat with fresh grated coconut before serving. A delicate, sticky and delicious Pinoy kakanin to serve and enjoy!
Posted on: Mon, 10 Mar 2014 08:57:50 +0000

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