Ricetta documentata
Pichi pichi di manioca e cocco, un dolce popolare a Palau
Bocconcini dolci e gommosi di manioca, cotti al vapore e ricoperti di cocco grattugiato. Per 6 porzioni; calcolare circa 15 minuti per la preparazione, 45 minuti di cottura e almeno 1 ora di raffreddamento.
Il pichi pichi si prepara con manioca grattugiata e zucchero e si cuoce al vapore finché diventa traslucido e gommoso. Questa versione contiene pandan e cocco grattugiato; il dolce è popolare a Palau ed è conosciuto anche nelle Filippine.
Tempo totale120 min
DifficoltàIntermedia
porzioni6
Allergeni degli ingredienti
Elenco degli allergeniPer questi ingredienti non sono ancora disponibili associazioni verificate.
Preparazione
- 01
Preparare il composto
Mescola in una ciotola la manioca grattugiata, lo zucchero e l’acqua. Aggiungi lentamente la soluzione di liscivia mentre mescoli; unisci l’estratto di pandan e mescola fino a ottenere un composto omogeneo. Suddividilo in stampini individuali.
Quando proseguire: Il composto è uniforme e distribuito negli stampini.
15 min - 02
Cuocere al vapore
Metti gli stampini nella vaporiera, copri e cuoci a vapore a fuoco medio per 45 minuti, o finché i pezzi diventano traslucidi.
Quando proseguire: I pezzi sono traslucidi e rassodati.
45 min - 03
Raffreddare e sformare
Togli gli stampini dalla vaporiera e lascia raffreddare i pezzi per almeno 1 ora. Sformali quando sono freddi.
Quando proseguire: I pezzi sono freddi e si staccano dagli stampini senza rompersi.
60 min - 04
Passare nel cocco
Passa ogni pezzo freddo nel cocco grattugiato fino a ricoprirlo, poi servi.
Quando proseguire: Ogni pezzo è ricoperto di cocco grattugiato.
Ingredienti
00:00
Fonti e revisione
Contenuto ricercato, verificato e convalidato automaticamente. Fonti consultate:
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