Pichi Pichi (Steamed Cassava with grated coconut/cheese)

... it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source. ~Ruth Reichl

Are you craving for some Filipino comfort food? Why don't you try making pichi pichi (1). You can topped it with grated cheese or roll it over grated coconut. If you want something that is fresh, go with the coconut. But if you want to cut down the sweetness of the pichi pichi, go with cheese. It's your choice, but whatever your choice is... both are amazingly good!  

(1) Pichi pichi is a chewy-gelatinous famous Filipino dessert made of grated fresh cassava (or cassava flour), sugar, and water. It is usually steamed but can also be baked. Traditionally, pandan or screwpine leaves are used to flavor the pichi pichi but you may also try using vanilla if pandan is not available.  

INGREDIENTS:

2 cups grated cassava (finely grate to have smoother texture)

1 1/4 cup white sugar

1 3/4 cups pandan water OR 1 3/4 cups water + 1/2 tsp pandan extract

1 tsp lye water or lihiya

grated coconut (niyog na mura) OR grated cheese

IMPORTANT NOTE: If the grated cassava releases lots of liquid, just remove the liquid OR reduce the amount of water by 1/4 cup.

PROCEDURE:

1. Mix all the ingredients except for the grated coconut and cheese.

2. Pour the mixture into cup moulders or small muffin/cupcake moulder  (I used small puto moulders). Steam for 45 minutes to 1 hour.

4. Let the pichi pichi cool in the molders. Scoop out with a teaspoon and put in a plate or container. Roll each piece over grated coconut or topped it with grated cheese.

QUICK NOTES:

1. If fresh cassava is not available, you may replaced it with cassava flour. The amount of water is the same as the amount of flour.

2. Finely grate the cassava. Remove the rind.

3. If lye water is not available, you may still make pichi pichi but the texture will not be the same. Lye water makes the pichi pichi chewy (makunat).

4. If pandan is not available, use vanilla extract, about 1 tsp to 2 tsp.
5. If you don't have individual muffin moulds, you may also use your regular muffin/cupcake pan/tray. Bake it in baine-marie or hot water bath (175 C).

6. Don't roll the pichi pichi in grated coconut if you'll not yet consume it.
7. Put it inside the refrigerator to make it more chewy. Store it up to 3 days (without coconut).

Happy day always,

Rhea

Pandan Water

“The investigation of nature is an infinite pasture-ground where all may graze, and where the more bite, the longer the grass grows, the sweeter is its flavor, and the more it nourishes.” ~Aldous Huxle

If ever you wanted to make buko pandan, pandan cake or pichi-pichi, I'm sure there's a pandan extract or pandan water in the recipe. But what if you don't have pandan extract in your home. Don't worry, you can make your own. It takes a little time and effort to make it but it's really worth trying. You'll see the difference between commercial pandan extract and homemade one - from it's flavor, fragrance, and color. This is better, I guarantee you!

INGREDIENTS:

8-10 pandan leaves, cut into small pieces

2 cups water

Things you need:

pot

strainer

blender

PROCEDURE:

1. Put the water in a pot. Add the pandan leaves. Let it boil. Lower the heat once boiling. Simmer for about 10 minutes until the water becomes greenish in color. 

2. Turn off the heat. Remove the pandan leaves in the pot and transfer it in a blender or food processor. Add the water (let the water cool slightly for a couple of minutes). Whiz for a few minutes then squeeze and strain it through a fine sieve. Put the juice in a small bowl or container.

~ You may keep this in the fridge for up to 2 weeks. 

Happy day always,

Rhea

Buko Pandan (Young coconut with Pandan Jelly)

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Buko Pandan is a Filipino classic. This contains buko (young coconut) shreds and pandan gulaman and mixed with sweetened cream. Some used bottled pandan extract or pandan flavored jelly but for me, nothing beats homemade fresh pandan extract. Yes, it's time consuming, but I'll guarantee you, it's really... really... worth it! So fresh, fragrant, and green!

INGREDIENTS:
2-3 pieces buko or young coconut, shredded
1 cup all purpose cream
1 small can condensed milk
pandan jelly/gulaman*, cubed


*Pandan Jelly/Gulaman:
2 cups pandan water (click this link for the step by step procedure of pandan water)
2 cups coconut water or plain water (or combination)
1/2 cup white sugar
1 sachet Mr. Gulaman, unflavored/white or green, dissolved in 1 cup water (gulaman-water mixture)

PROCEDURE:

Pandan Jelly/Gulaman:

1. Put the pandan water, coconut water and/or plain water in a pot. Add sugar. Let it boil. Add the "gulaman-water" mixture in the pot. Stir until the gulaman dissolved completely. Turn off the heat. Put in a container. Let it cool and cut into cubes.

Buko Pandan:
1. Mix together the shredded buko, pandan jelly/gulaman, cream, and condensed milk.
2. Chill for a couple of hours.
3. Serve. Share and enjoy!

QUICK NOTES:
1. If you're using other jelly brand, check the package instructions and adjust the amount of water/coconut water you'll be using for your jelly/gulaman.
2. If fresh pandan/screwpine is not available, just use bottled pandan flavoring/extract, about 5 drops.
2. You may add tapioca pearls or sago, nata de coco, and/or kaong to your salad.
3. If you want to make buko salad, just add fruit cocktail. Add more cream and condensed milk.
4. You may also freeze this but keep in mind that the jelly or gulaman may change its texture. Personally, I like it frozen. 


Serving: 4-5 person
 
Happy day always,

Rhea