Pichi pichi with cassava and coconut, a popular sweet in Palau
Sweet, chewy cassava bites steamed and coated in grated coconut. Makes 6 servings; allow about 15 minutes for preparation, 45 minutes for cooking, and at least 1 hour to cool.
Pichi pichi is made with grated cassava and sugar, then steamed until translucent and chewy. This version includes pandan and grated coconut; the sweet is popular in Palau and is also known in the Philippines.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Mix the batter
Combine the grated cassava, sugar, and water in a bowl. Slowly add the food-grade lye solution while stirring; add the pandan extract and mix until uniform. Divide the mixture among individual molds.
Ready to continue when: The mixture looks uniform and has been divided among the molds.
15 min - 02
Steam
Place the molds in a steamer, cover, and steam over medium heat for 45 minutes, or until the pieces are translucent.
Ready to continue when: The pieces look translucent and are set.
45 min - 03
Cool and unmold
Remove the molds from the steamer and let the pieces cool for at least 1 hour. Unmold them once cool.
Ready to continue when: The pieces are cool and come out of the molds without falling apart.
60 min - 04
Coat with coconut
Roll each cooled piece in the grated coconut until coated, then serve.
Ready to continue when: Each piece is coated in grated coconut.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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