Pichi-Pichi

Ingredients for Pichi-Pichi

• 2 cups grated cassava
• 1 cup sugar
• 2 1/4 cups water
• 1/2 tsp lye water
• 3 pandan leaves, tied in a knot
• 1 cup freshly grated coconut
• 1 drop green food coloring, optional
• 1 cup desiccated coconut
• 1/2 cup coconut milk

How to cook Pichi-Pichi

1. 1.Boil water with pandan leaves, then simmer 15 minutes. Cool, discard leaves, and measure 2 cups liquid, adding water if necessary.
2. 2.Mix cassava, sugar, lye water, pandan liquid, and food coloring, if using, until evenly combined.
3. 3.Pour into molds and steam for 1 hour, until translucent. Cool, then refrigerate for at least 1 hour.
4. 4.If using desiccated coconut, heat coconut milk until hot but not boiling and mix it with the coconut.
5. 5.Unmold, cut large portions into bite-size pieces, and roll each in fresh grated coconut or the softened desiccated coconut.